Preheat oven to 425F.

Using a fork, poke holes about 16 times all over each potato. Place the potatoes directly on an oven rack. Bake until the potatoes are tender and you can easily push a small paring knife into the potatoes, 40 to 50 minutes. Remove from the oven and let cool for 10 minutes.

Carefully cut the potatoes in half lengthwise and scoop the flesh with a spoon into a large bowl. Mash or stir in ½ cup sour cream, ½ cup milk (or broth), 4 tbsp. butter, 2 grated garlic cloves, ½ teaspoon salt and ½ teaspoon ground pepper until well combined. Add 2 cups broccoli, ¾ cup cheese, and ½ cup scallions (or chives).

If eating immediately, scoop the mixture back into the potato skins or transfer to a 9-by-13 baking dish (or baking dish of your choice) and sprinkle with the remaining ¼ cup cheese and ¼ cup scallions (or chives). Bake until lightly browned and hot in the middle, about 20 minutes.

If freezing for later, evenly divide the mixture between 2 1-cup and/or 2-cup Souper Cubes trays. Sprinkle with the remaining ¼ cup cheese and ¼ cup scallions (or chives). Let cool until no longer steaming and the potatoes feel like they’re room temperature, about 30 minutes. Place the lid on the Souper Cubes trays and freeze until solid, at least 8 hours.

Reheating: Preheat oven to 400F.

From frozen: Place a frozen Twice Baked Potato block in the Souper Cubes stoneware. Cover with aluminum foil and bake for 45 minutes. Uncover and continue baking until bubbling on the edges and lightly browned on top, 10 to 15 minutes more. (An instant-read thermometer inserted into the center of the potatoes should register 165F.)

From thawed: Place a frozen Twice Baked Potato block in the Souper Cubes stoneware and let thaw overnight in the refrigerator. Bake, uncovered, until bubbling on the edges and lightly browned on top, 25 to 30 minutes.