Preheat oven to 400 degrees

Poke the potatoes a few times ( I do 5 times) with a fork. Microwave potatoes on a microwave-safe plate for 5 minutes. Flip using tongs ( they will be hot) and microwave for another 5 minutes. Remove from the microwave and let cool while you cook the broccoli. 

Microvan broccoli as directed on the packaging 

When the potatoes have cooled enough to handle (about 10 minutes), slice them in half. Use a spoon to carefully scoop out the insides of each potato, leaving a ¼” border around the outside. Place the scooped-out potato into a medium mixing blow. Place the potato shells on the large baking sheet. **If the potatoes are too warm to hold use a paper towel to hold them.**

Add sour cream, butter, salt, pepper, and ⅓ cup of cheddar cheese to the mixing bowl. Use a potato masher or a fork to mash everything together. Once the mixture is smooth, stir in broccoli. 

Fill each potato with the mixture, top with the remaining cheese (about 2 tablespoons), and place chicken sausage onto the sheet pan. 

Bake for 10-15 minutes or until the sausage is warm