Preheat oven to 375 degrees F (190 degrees C).
Chop the Broccoli (3 cup) and set aside.
Chop the Onion (1) and set aside.
Chop the Light Aged Cheddar (3 slice) and set aside.
Wash Sweet Potato (4) and prick them with a fork and bake for 30 minutes.
Flip the sweet potatoes and bake another 30 minutes.
Midway through baking the potatoes, add chopped onions to sauce pan and cook over medium heat until onions begin to brown.
Add in chopped broccoli, Almond Milk (1/2 cup), chopped aged cheddar, Shredded Triple Cheddar Cheese Blend (1/4 cup), Salt (1/4 teaspoon), Ground Black Pepper (1/8 teaspoon), and Garlic Powder (1/4 teaspoon).
Cook on low for 10-15 minutes, stirring continuously until cheese is melted and mixture thickens, lower to simmer and let sit until potatoes are ready.
Cook Egg (4), two at time on low heat, until eggs are medium done.
Once potatoes have cooked, cut skin off of top, use a fork to cut up the cooked flesh.
Top each potato with ¼ broccoli mixture, one over easy egg, additional shredded cheese, salt, pepper and Smoked Paprika (to taste), if desired, then serve!