Preheat the oven to 400 degrees F.
Put the potatoes on a baking sheet and bake until tender and cooked through, about 1 hour 15 minutes. Slice the tops open and slightly push the potatoes in, prepping them for the innards. (I like the word innards.)
For the kids' potatoes, give each russet potato a good dollop of sour cream, a sprinkling of Cheddar and a few broccoli florets. Done.
For the adults' potatoes, fill each sweet potato with crumbled blue cheese, bacon crumbles, garlic chips, scallions and red onion. Done.