Using a fork or sharp knife, pierce each potato about 10-12 times at regular intervals.

Bake at 350 degrees for about 1 hour, or until done.

Meanwhile, saute the onions in olive oil on low heat until they turn translucent in color (~25-20 minutes)

Once potatoes are cool enough to handle, slice each in half lengthwise with a sharp knife.

Using a large spoon, carefully scrape out most of the potato into a large bowl. (Leave a little bit of potato near the skin just to provide structure and keep the skin from ripping.) Set skins aside.

In the bowl with the potatoes, add the sauteed onions, beef broth, butter, 1/2 cup of cheese, and buttermilk. Mix well.

Scoop the potato mixture back into each potato skin. Top with remaining 1/4 cup of cheese.

Bake stuffed potatoes at 350 for about 15-20 minutes, or until cheese is fully melted.

Serve warm or freeze.