House Loaded Baked Potatoes

4 large russet “baker” potatoes

1 Tbsp. extra-virgin olive oil

1 tsp. kosher salt

16 oz. frozen broccoli florets

4 oz. sharp cheddar cheese, grated

3/4 cup smokehouse-style almonds, chopped

3/4 cup plain Greek yogurt

1/4 cup minced fresh chives

4 Tbsp. unsalted butter, divided

1 tsp. ground black pepper, divided

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper, and set aside. 
2. Scrub potatoes well under running water to remove dirt and debris. Pat dry. Pierce each potato with a fork a few times on each side. Distribute the 1 Tbsp. of olive oil evenly among the 4 potatoes, and rub the oil all over the skin of the potato. Divide the kosher salt among the four potatoes and sprinkle generously. 
3. Bake the potatoes at 425 degrees F for 50-60 minutes, until a fork is easily inserted in the center. 
4. While the potatoes are baking, prepare the toppings. Steam the frozen broccoli about 5-6 minutes, until crisp-tender. Grate the cheddar cheese. Chop the almonds and chives. 
5. Once potatoes are done, remove from the oven, and cut each potato down the middle to expose the inside of the potato. Let each person top their own potato as desired from the toppings. The Joyful Plateful House Baked Potato goes as follows: 1 Tbsp. butter, 1/4 tsp. ground black pepper, grated sharp cheddar cheese, smokehouse-style almonds, a dollop of Greek yogurt, minced chives, steamed broccoli florets. Enjoy!