Stuffed Potatoes. Name: TERRI DISHMAN Base: McGUIRE AFB, NJ. Recipe: 3 large baking potatoes 3 stalks of fresh broccoli. 1/2 teaspoon of seasalt,cracked black pepper for taste. 1 tablespoon of *EVOO Extra Virgin olive oil. 1 to 2 tablespoons of rice milk or soy milk. 2 tablespoons of fresh grated parmesan cheese if you have on hand, other wise use the storebrand. Scrub potatoes with cold water make shallow cuts around their middles to make it easier to cut them in half after baking. Bake potatoes at 400F until soft usually 1 hour depending on size of potatoes. Cut ends from the stalks of broccoli and peel some of the outer skin off to make stems more edible. Steam broccoli until crunchy-tender and bright green. Drain and chop fine. Cut potatoes in half and scoop out insides into bowl. Add salt, pepper, olive oil and just enough rice or soy milk to mash potatoes into a smooth paste. Add parmesan cheese and chopped broccoli and mix well. Pile mixture back into potato shells arrange on a baking dish and heat them to desired temperature. Serves 6.