Pierce the potatoes several times and place on baking sheet. Wrap garlic in foil and place along side the potatoes.
Bake in a preheated 425ºF (220ºC) oven for 50 to 60 minutes or until potatoes are tender and garlic is browned and softened. Let potatoes and garlic cool for about 15 minutes or until you are able to handle them.
Halve potatoes lengthwise and scoop the pulp into a large bowl, leaving the skins intact and a bit of potato lining the skin. Cut the garlic head in half, squeeze out the pulp and add to the potato. Add the broth, salt and pepper and sour cream. Stir and mash with a fork until you achieve the desired texture. Spoon the stuffing back into the potato skins and sprinkle the tops with cheese.
Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.
You can add a bit of chopped green onion or pieces of steamed broccoli for color and extra flavor before serving.