-
1
Preheat the oven to 450F degrees .
-
2
Line a baking sheet with foil.
-
3
Arrange the potatoes on the foil and bake until theyre fully cooked and soft, about 40 minutes.
-
4
Remove from oven and let the potatoes get cool enough to handle, about 30 minutes.
-
5
Set the foil-lined baking sheet aside.
-
6
Cut each potato in half lengthwise.
-
7
Scoop out the flesh, leaving about 1/4-inch of potato all the way around the interior (reserve the scooped potato for another use, such as adding body to a soup).
-
8
Lightly coat the exterior skins with cooking spray, sprinkle inside and out with salt, and place flesh-side down on the foil-lined baking sheet.
-
9
Bake until slightly golden, about 15 minutes.
-
10
Meanwhile, put the broccoli florets in a microwave-safe bowl and microwave on high until just tender, about 3 minutes.
-
11
(Alternately, steam the florets in a saucepan over 1 inch of boiling water for 5 to 6 minutes.)
-
12
Warm the oil in a medium nonstick frying pan over medium-high heat.
-
13
Add the onion and cook until softened, 5 to 7 minutes.
-
14
Add the garlic and cook until fragrant, about 1 minute.
-
15
Reduce the heat to medium, add the broccoli and cook, stirring frequently, until the broccoli is heated through, about 5 minutes.
-
16
Transfer to a mixing bowl, add half the cheddar cheese and stir until combined.
-
17
Season with salt and pepper to taste.
-
18
Fill each skin with the broccoli mixture, distributing it evenly, and sprinkle with the remaining cheese.
-
19
Bake until the cheese is melted and the potato skin is hot all the way through, about 5 minutes.
-
20
Serve while hot.
