Directions

Preheat the oven to 425F / 220C.

Jab the potato all over with a fork. Season generously with sea salt and wrap in foil. Place in the preheated oven for 40-60 minutes until fork tender.

(If you're in a tearing hurry, you can also cook the jabbed and seasoned potato in a microwave for 5 minutes on each side.)

While the potato is cooking, steam the broccoli florets until cooked yet firm. If you don't have leftover shredded chicken, this is a good time to cook the chicken breasts using this fast and wonderful method: http://www.thekitchn.com/how-to-cook-moist-tender-chicken-breasts-every-time-cooking-lessons-from-the-kitchn-36891

Remove the cooked potatoes from the oven and carefully open up the foil. Cut each potato in half and gently scoop out the steaming flesh into a mixing bowl, retaining a thin layer near the skin to keep it intact.

To the hot potato, add 3 tablespoons of butter, 2 tablespoons of grated cheese, nutmeg, broccoli, chicken and salt to taste and mix well, taking care not to mush up the broccoli florets. Scoop the mixture back into the potato skins.

Divide the remaining butter and cheese on top of the potato boats and place in the oven for 8-10 minutes until the cheese has melted and the tops are golden brown. Remove, allow to cool and dive right in.

For babies, you can add some breast milk or formula to the potato, broccoli, chicken mixture and puree until smooth or encourage them to pick up chunks of the mixture and feed themselves for a perfect and delicious baby-led weaning experience.