Wash the outside of the potatoes throroughly. Brush with vegetable oil, and poke holes all over the potatoes using a fork.
Bake on 450°F for 45 minutes.
While the potatoes are cooling, chop up the broccoli and cooked bacon into small pieces.
Scoop out the insides of the potato into a large bowl.
Mash together the potato mash, chopped broccoli, chopped bacon (save a bit to sprinkle on top), sour cream, milk, and ¼ cup of cheddar cheese. Season to taste with salt, black pepper, and garlic powder. The potato mixture should be smooth and even.
Scoop the mixture back into the potatoes. Bake for another 10 minutes at 450°F.
While the loaded potatoes are baking: add the milk, cheddar cheese, and hot sauce to a saucepan on medium-low heat.
Stir continuously until everything is melted and it has a smooth consistency. If needed, add a bit more milk to thin out the sauce or the flour to thicken the sauce.Optional: for more orange color, add a few shakes of turmeric powder. Serve the loaded potatoes with cheese sauce, sour cream, chives, and more crumbled bacon on top. Enjoy!