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Preheat oven to 400 degrees.
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Scrub your potato and pierce the skin in 1-2 places with a knife.
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Bake for 50 - 60 minutes or until the inside is soft.
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Remove potato from oven and lower heat to 350.
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While the potato cools, add olive oil, garlic and red pepper flakes to a medium saucepan.
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Saute for about 1 minute on medium heat.
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Add broccoli and toss with the garlicky olive oil.
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Add water, cover, and reduce heat to simmer for 10 minutes or until broccoli is tender.
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Cut cooled potato in half lenghtwise.
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Scoop out the middle, leaving about 1/4 inch of potato around the skin.
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Add the scooped out potato to the broccoli mixture, and blend with a fork until combined.
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Add salt and pepper to taste.
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Refill the potato shell with the mixture and palce on a baking sheet.
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Drizzle with a small amount of olive oil and bake for 15 - 20 minutes.