Step 1

Preheat oven to 400°F

Step 2

Pierce the potatoes 4 times with the tines of a fork on the top side and arrange on foil-lined baking sheet

Step 3

Spray potatoes with a little oil and season with salt and pepper

Step 4

Roast until very tender, about an hour, and let cool enough to handle

Step 5

Bring a few inches of water to boil and season with salt

Step 6

Cook the broccolini or broccoli rabe at low boil to tender, then cold shock in an ice bath, drain and dry it

Step 7

Finely chop half and chop the rest into florets and bite-sized pieces

Step 8

Warm milk with stock, garlic, EVOO and butter and keep at low simmer

Step 9

Cut a thin layer of the skin off the top of the potatoes and reserve on foil-lined baking sheet

Step 10

Gently scoop the flesh of the larger piece of each potato into a bowl

Step 11

Season inside of scooped potatoes with salt and pepper

Step 12

Combine half of the warm milk mixture and soft cheese, finely chopped broccolini or rabe and half the cheddar or Gruyere

Step 13

Depending on the size of your potatoes and how stiff or loose the mixture is, you may or may not need to add all or some more of the warm milk mixture

Step 14

You are looking for a mixture that is wet, yet firm enough to mound up in the potatoes

Step 15

Fill potatoes with the mixture—really mound it up in the potato boats

Step 16

Top with reserved florets and remaining cheese

Step 17

Place filled potatoes on foil-lined baking sheet along with the reserved tops and bake until cheese is brown

Step 18

To serve, place the thin skin slice on top of each stuffed potato and top with cherry peppers, scallions or chives and a little paprika