Scrub potatoes clean. Rub with the canola oil and place on a cookie sheet. Stab each of them with a sharp knife to allow steam to escape.

Bake at 400°  for one hour, or until you can poke them easily with a fork.

When the potatoes are almost done, steam the broccoli till crisp tender, set aside.

Remove potatoes from the oven and cut each one in half lengthwise. Scrape out the insides into a large mixing bowl, being careful not to tear the outside shell. (They are hot, so I hold them with a hot pad.)

Mash the potatoes. Add the sour cream, milk, and salt and pepper.

Set aside 1/3 cup grated cheese and 2 Tbsp bacon bits. Add the remaining cheese, bacon bits, green onion, and broccoli to the potatoes. Mix well and add more seasoning if desired.

Fill the potato shells with the potato mixture. Sprinkle with reserved cheese, then sprinkle with reserved bacon bits.

Place potatoes back onto the baking sheet, and put in the oven. Turn the heat down to 350° and bake for 15-20 more minutes, or till potatoes are heated through and cheese is bubbly.