Wash and scrub potatoes thoroughly so as all dirt is off and some skin is still left behind.

Cut Potatoes into half lengthwise.

Heat a big pan of water with salt {I skip salt because we follow low salt diet in our regular meals at home}. Drop potatoes one by one very carefully to protect your hands from hot water.

Cook these potatoes for 8 minutes if they are medium sized or l0 minutes if they are little bigger.

With the help of slotted spoon take out potatoes from hot water and allow them to cool a bit before scooping out flesh with a scooper.

Reserve the flesh that came out of potatoes. Spray potatoes with some lite oil or coat them with minimal amount of oil if spray is not available.

Pre heat oven at 180C and place these scooped out potatoes in baking tray and bake for 10-12 minutes till they are light brown.

While potatoes are baking in oven, make filling by heating 1 tablespoon oil in a pan. Add 2 tablespoons of chopped onions and chopped scooped out flesh of potatoes. Cook for 4-5 minutes.

Add finely chopped broccoli and cover and cook for 3-4 minutes more. Season with herbs of your choice I used The urban Spice Mexican seasoning mix and some smoked sea salt.

Take out this filling in a bowl, if you are using egg break egg inside bowl and sprinkle some low fat cheddar cheese. If you like it hot like we do, add some chilli flakes too.

Mix everything nicely and keep aside.

Take out potatoes from the oven, with a spoon fill inside of the potatoes with filling we prepared and top it up with some goat cheese.

Put this tray back inside the oven and bake for 12-14 minutes at 200C.

Outer skin of potatoes will become golden brown and if you are using egg it will be perfectly set.