Preheat the oven to 500°F

Rub your potatoes with oil and carefully pierce the skin 2-3 times each with a small, sharp knife

When the oven is heated, place the potatoes on a parchment-lined baking sheet with a rack, and bake for exactly 1 hour

When the potatoes have about 5 minutes left to bake, heat a large sauté pan over high heat. Add a glug of oil, then the cauliflower rice. Cook until tender, then add the broccoli and continue to cook. Add about ¼ pouch of Chimichurri and a pinch of salt

Remove the potatoes from the oven, slice them in half, and scoop out the insides, leaving the shells intact. Turn the oven up to broil

Combine the scooped potato with the sautéed veggies and stir to combine. Then add the veggies to the scooped potato skins. Top with cheese, and broil until the cheese is golden and bubbly