Preheat oven to 375°F (190°C).

Wash potatoes well, then dry. Pierce each potato a few times with a fork.

Place directly on middle rack of oven and allow to bake for 1 hour. Remove from oven and cool. Keep oven on.

Cut each potato in half. Scoop out the centers, leaving a quarter-inch (2/3 cm) to the skin. Place scooped-out potatoes in a bowl and set aside.

Place potato shells on a Gefen Parchment-lined baking sheet. Mix olive oil, kosher salt, and pepper. Brush the insides of the potatoes with mixture.

Raise oven temperature to broil. Broil potatoes for 3 minutes. Remove from oven. Turn potatoes skin side up and brush with remaining mixture.

Broil 3 minutes and remove from oven.  Lower oven temperature to 350°F (180°C).

Mash the reserved potato with a fork. Add in the chopped broccoli. Add in non-dairy sour cream, crushed garlic, scallions, and onion soup mix.

Divide filling evenly among the potato skins, stuffing the center of each one. Bake for 15 minutes.