Gather all "tools for the trade" including ingredients to save time.
Preheat oven to 450F.
Poke holes in potatoes with a fork. Microwave until tender. Once you can insert a knife in easily, they are done. Let cool.
If using fresh herbs, saute garlic and rosemary on med-high heat in evoo in skillet for 1-2 minutes, or just until garlic is slightly golden. If using dried herbs, they can be added later to the mashed potatoes.
Cut cooled potatoes in half lengthwise.
Scoop out the flesh using your paring knife and a spoon. Leave a border around the outer edge of potatoes. Place in the mixing bowl.
If using baby potatoes, scoop out flesh with a teaspoon and place in the bowl.
Rub evoo on the outside and inside of the potatoes. Season with salt and pepper.
Bake skin side up on sheetpan for 15-20 minutes, or until the bottom cutside edges are golden.
Mash potatoes with the sauteed (or dried) seasonings, butter and enough chicken broth to reach a creamy consistency. Add extra salt and pepper to taste.
Fill potato halves with half of the mixture. You can save or freeze the extra mashed potatoes.
Sprinkle cheese on top of potatoes and bake 15-20 minutes or until cheese melts.
Option to garnish with sour cream, bacon bits, scallions, or chives. Enjoy!