Preheat oven to 385 degrees F.

Using a fork, prick each potato several times then lightly coat with olive oil.

Bake potatoes for about 1 hour, or until tender. The time will vary depending on the size of your potatoes.

While the potatoes are baking: Into a medium-size skillet over medium-high heat, add the chopped broccoli and 3 tablespoons of water. Sauté 3 minutes, until broccoli is crisp-tender.  Drain and set aside.

Remove potatoes from the oven. Leave the oven on.

Once the potatoes are cool enough to handle, slice off just the very tops of each potato length-wise.

Scoop out insides, leaving a small rim of potato intact so that the skin retains its shape.

Into a medium mixing bowl, add the scooped out potato and butter. Mash together until butter is melted and the potatoes reach your desired consistency.

Fold in the broccoli, scallions, parsley, cheddar cheese, salt, and black pepper.  Adjust seasoning to taste.

Spoon mixture back into the potato skins.

Return stuffed potatoes to the oven. Bake 15 minutes.

Serve hot.