Broccoli and Alfredo Stuffed Baked Potato

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   There are two main methods for baking the potatoes, depending on your time and how you feel about the microwave.

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   Me?

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   I tend to choose the microwave, but the choice is yours.

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   If using the oven, heat oven to 350 degrees F. 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.

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   Place in a bowl and coat lightly with oil.

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   Sprinkle with kosher salt and place potato directly on the middle rack of the oven (or wrap with aluminum foil, if you prefer).

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   Place a baking sheet on the lower rack to catch any falling drippings.

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   Bake 1 hour or until the skin feels crisp, but the inner flesh feels soft and tender.

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   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.

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    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).

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    Carefully remove from microwave and then the plastic bag.

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    Be very careful about the steam.

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    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.

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    It will pop right open.

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    Steam the broccoli until tender but still slightly crisp, approximately 10-12 minutes.

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    When cooked, remove from heat and set aside.

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    When potatoes are cooked and spread open, add butter.

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    Add kosher salt, ground pepper, oregano, basil and thyme.

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    Layer cheese, then broccoli on top and then smother in Alfredo sauce.

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    Sprinkle parmesan on top.

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    Enjoy!

* Per serving · 4 servings · Values may vary.