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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!
