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Preheat the oven to 450°
Wash and dry the potatoes thoroughly. Lightly spray each potato with oil and sprinkle with salt.
Wrap each potato individually in aluminum foil and place on a baking sheet.
Bake for 1 hour, or until fork-tender.
While the potatoes are baking, add the frozen broccoli, water, salt, garlic powder, and red pepper flakes to a large skillet or saucepan.
Cook over medium heat until the broccoli is tender and most of the water has been absorbed.
Stir in the Tuscanini Mac & Cheese Sauce and the shredded cheddar cheese. Cook, stirring frequently, until the cheese is fully melted and the mixture is hot and creamy.
Remove the potatoes from the oven and carefully unwrap.
Cut a slit lengthwise down the center of each potato and gently fluff the inside with a fork.
Spoon the warm broccoli cheese mixture generously into each potato.
Serve immediately while hot and enjoy!