Preheat the oven to 400 degrees F. Wash and pat dry the potatoes. Poke them several times with a fork, lightly coat them with olive oil, and place on a small baking sheet. Bake on the center rack of the oven for 1 hour, or until tender when poked with a fork.

30 minutes into baking the potatoes, chop the top off of the garlic, drizzle with olive oil, and wrap in foil. Place in the oven and roast along with the potatoes for the last 30 minutes.

While the potatoes and garlic are roasting, steam the broccoli for 4 to 5 minutes, or until tender but still al dente. Drain, transfer to a cutting board, and chop.

Remove the potatoes and garlic from the oven. Transfer potatoes to a cutting board and allow them to cool enough to handle. Lower the oven temperature to 350 degrees F.

Slice each potato in half lengthwise and scoop out the insides, leaving about ¼-inch to ½-inch rim around the skin. Transfer the innards to a large mixing bowl, place and stir in the hummus.

Peel and chop the roasted garlic. Add the chopped garlic and broccoli to the mixing bowl with the potato-hummus mixture. Stir together everything together until well-combined. Taste the stuffing for flavor, and add sea salt and/or more hummus to taste.

Place the potato skins back on the baking sheet and scoop heaping spoonfuls of the stuffing into each potato skin. If desired, add cheese on top. Bake potatoes for 15 to 20 minutes on the center rack of the oven, or until the top is golden-brown, and potatoes are heated through.

Serve alongside your favorite entree!