First heat your oven to 180° and line a baking sheet with aluminum foil.
Then prick the potatoes several times with a toothpick and place them on the plate.
Then put the baking sheet in the oven for 60 minutes.
Boil water in a saucepan then put the broccoli florets in a steamer basket, place it on the saucepan and cook for 5 minutes.
At the end of cooking the potatoes, cut the upper third of each potato then empty the inside, leaving just the skin.
Put the potato flesh in a bowl, mash it with a fork to make a puree, add the cream – or yoghurt – broccoli, cheese, chives and salt on top.
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