Preheat the oven to 400°F (205°C) and arrange a rack in the center of the oven.

Prep and bake the potatoes. To a parchment-lined baking sheet, add the potatoes. Drizzle half a teaspoon of olive oil on each and rub to coat, then sprinkle each liberally with salt and arrange so they’re evenly spaced. Pierce each several times with a fork or paring knife to release steam, then bake for 45 minutes to an hour, or until the potatoes are fork tender (no resistance when pierced with a knife). Remove and let cool slightly.

While the potatoes bake, cook the broccoli. Add the broccoli to a saute pan along with half an inch of water, cover and bring to a boil, then reduce to a simmer and cook until just fork tender. While the broccoli is cooking, prepare an ice bath (just a bowl with ice water). When the broccoli is fork tender, transfer the broccoli to the ice bath to help stop the cooking process and preserve the green color. Once cool, transfer to a paper towel and press gently to help soak up excess moisture.

Make the filling. Cut about ¼” off the tops of each slightly cooled potato, then carefully spoon the filling out, leaving about ¼” of potato lining the inside of each of the skins. Set aside half of the potato insides for another use (mashed potatoes, baked potato soup). To a large bowl, add the goat cheese, parm, garlic, cajun seasoning, ½ cup of the Alfredo sauce and some salt and whisk until combined, then run the other half of the potato insides through a ricer (or press through a colander) into the bowl. Add the shredded chicken and broccoli and toss till everything is well combined. Taste for seasoning and adjust to your liking.

Stuff and bake (again). Adjust the oven temp to 350°F (175°C), then overstuff each potato with ¼ of the filling (they’ll pile up high!) and bake for 20 minutes. Then remove, top each potato with ¼ cup of shredded mozzarella, carefully pressing the mozz onto the potato filling on all sides, and bake for another 10 minutes, broiling for the last minute or two to get some nice golden brown cheese action.

Plate and serve. While the potatoes are finishing in the oven, heat the remaining Alfredo sauce in a small saucepan (or in the microwave). When the potatoes are done, spoon the sauce evenly onto 4 plates or shallow bowls, then top with a twice baked potato, sprinkle with fresh parsley and enjoy!