Stuffed Baked Potatoes

Preheat the oven to 200°C (approximately 375°F) convection. Rinse the broccoli and blanch in salted water for 3-4 minutes until crisp-tender. Rinse with cold water and drain. Rinse the pepper, cut in half, wipe dry and cut into small cubes. Rinse, trim and also cut the zucchini into small cubes. Peel the onion and chop. Mix the vegetables with the cheese. Drain the potatoes, cut a slit in the center and press slightly apart to loosen the pulp. Fill with the vegetable-cheese mixture and place on a parchment paper-lined baking sheet. Bake in the oven for about 15 minutes. Serve hot.