1. Preheat the oven to 180 degrees. Place the potatoes on a baking tray and cook for 1 hour, turning every 20 mins
2. Remove from the oven and set aside to cool for around 10-15 mins. Slice each potato lengthways and scoop out the inside carefully (try and leave the skins intact) and place the potato into a large bowl. Brush the oil over each potato skin and leave to one side.
3. In the large bowl mash the potato until fairly smooth and add the crème fraiche, chives, garlic, cumin, paprika, onion salt, black pepper and mix altogether using a fork or a blender (making sure it’s smooth). Once mixed add the broccoli and stir altogether.
4. Divide the filling evenly between both potato skins and place back into the oven for 20 mins.
5. For the last 10 mins, sprinkle over the cheese on top of each potato and place back into the oven for a further 10 mins.
6. For the last 3 mins microwave or fry the cauliflower according to instructions.