Preheat your oven to 425°F (220°C). Wash and dry the russet potatoes, then coat them lightly with olive oil. Sprinkle kosher salt and black pepper over them. Prick each potato several times with a fork to allow steam to escape. Bake for 50-60 minutes until tender.

While the potatoes bake, season boneless skinless chicken breasts with salt, pepper, and paprika. Heat a skillet over medium-high heat, add olive oil, and cook the chicken for 6-7 minutes per side until it reaches an internal temperature of 165°F (75°C). Chop into bite-sized cubes.

In a saucepan, melt the butter over medium heat. Whisk in the flour, stirring for about 2 minutes. Gradually add the milk while whisking. Continue stirring until the mixture thickens and becomes smooth. Stir in the cheddar cheese until melted.

Set up a steamer over boiling water. Add fresh broccoli florets and steam for 2-3 minutes until bright green and tender-crisp. Season lightly with salt and set aside.

Once the potatoes are baked, cut them lengthwise to create an opening. Fluff the insides with a fork. Spoon in cheese sauce, add chicken and broccoli. Top with more cheese sauce if desired and serve warm.