Preheat the oven to 400ºF. Simply take the broccoli from the freezer and let it thaw since the potatoes bake.

Once thawed, roughly chop the broccoli into small bits then put aside till ready to use.

Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato.

Pour the olive oil into a small dish, then use your hands to coat every potato in oil.

Put the oil coated potatoes on a baking sheet and season with a pinch of salt. Bake the potatoes for 60 minutes, or till tender all the way through.

Whenever there is for 15 minutes left in the baking time for the potatoes, start to prepare the cheese sauce. Add the bread and butter into a medium sauce pot.

Put the pot over a medium fire and then whisk the butter and flour together as they melt. Allow the mix to start to bubble and foam, whisking continuously.

Continue to cook for two minutes longer to eliminate the raw flour taste, but don't allow the bread start to brown.

Whisk the milk to the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn off the heat. Season the white sauce together with all the garlic powder and salt.

Start to ditch the shredded cheddar to the sauce 1 handful at a time, making sure the cheese is completely melted into the sauce before adding another handful. After each the cheddar was been into the sauce, then stir in the chopped broccoli.

If the potatoes are finished baking, then carefully slit them open. Use a fork to slightly sew the insides of the potatoes.

When ready to serve, put each potato on a plate or in a bowl and ladle the broccoli cheese sauce on each potato.

Serve warm.