Broccoli and Alfredo Stuffed Baked Potato

There are two main methods for baking the potatoes, depending on your time and how you feel about the microwave. Me? I tend to choose the microwave, but the choice is yours.

If using the oven, heat oven to 350ºF. Wash and dry the potatoes, then poke 8 to 12 deep holes all over the potato with a fork so moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on the middle rack of the oven (or wrap with aluminum foil, if you prefer). Place a baking sheet on the lower rack to catch any falling drippings. Bake 1 hour or until the skin feels crisp, but the inner flesh feels soft and tender.

If using the microwave, wash the potatoes, place in a large unzipped plastic bag along with 1-2 tablespoons water and lay (so the top of the bag is not spilling the water into the microwave but is mostly closed) in the microwave. Microwave on high for 8-15 minutes, or until the potatoes are tender when you gently squeeze them (using a dish towel so as not to burn your hands). Carefully remove from microwave and then the plastic bag. Be very careful about the steam.

Serve by slicing a deep slit (but not all the way through the potato) from end to end with a knife, then “crack” the potato open by squeezing the ends towards one another. It will pop right open.

Steam the broccoli until tender but still slightly crisp, approximately 10-12 minutes. When cooked, remove from heat and set aside.

When potatoes are cooked and spread open, add butter. Add kosher salt, ground pepper, oregano, basil and thyme. Layer cheese, then broccoli on top and then smother in Alfredo sauce. Sprinkle parmesan on top.

Enjoy!