Preheat and prep the potatoes: Heat your oven to 425°F (220°C). Scrub the potatoes, pat them dry, and prick all over with a fork. Rub lightly with oil and a pinch of salt.

Bake until fluffy: Place potatoes directly on the oven rack or on a baking sheet. Bake 45–60 minutes, depending on size, until the skins are crisp and a knife slides in easily.

Cook the bacon (if using): While the potatoes bake, cook bacon in a skillet over medium heat until crisp. Drain on paper towels and crumble. You can also bake bacon on a sheet pan for easy cleanup.

Warm the cottage cheese: Cottage cheese is great cold, but slightly warming it makes the bowl cozier. In a small saucepan over low heat, gently warm the cottage cheese for 2–3 minutes, stirring. Do not boil. Season with a pinch of salt, pepper, and the garlic powder.

Shred the cheddar and prep toppings: Grate cheddar and slice green onions. Steam broccoli if using, and set out any extras like jalapeños or hot sauce.

Split and fluff the potatoes: When the potatoes are done, let them cool for 3–5 minutes. Slice lengthwise, then use a fork to fluff the insides. Add a small pat of butter to each and season with salt and pepper.

Assemble the bowls: Spoon warm cottage cheese over the fluffed potato. Add cheddar so it melts into the heat. Top with bacon, green onions, and any extras you like. If you want extra tang, add a dollop of Greek yogurt or sour cream.

Finish and serve: Sprinkle with fresh black pepper, maybe a drizzle of hot sauce, and serve right away while the potato is hot and the toppings are melty.