If using fresh broccoli, bring a medium pot of water to a boil. (If using frozen, skip to step 3.)

Wash broccoli and cut into bite-sized pieces. Cook four to six minutes or until fork tender, then drain and set aside.

Pierce potatoes all over with a fork so they don’t explode during cooking.

Microwave: Cook the potatoes two at a time (don’t overcrowd) for two minutes, then flip and cook another two minutes, flip and cook another three minutes, and then flip one final time and cook three minutes.

Oven: Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with aluminum foil and place potatoes on top. Cook 45–60 minutes, until slightly tender.

Remove from microwave or oven and turn oven to broil. Let potatoes cool until safe to handle.

Working with one potato at a time, slice off the top horizontally. Using a spoon, scoop out about 90 percent of the flesh, placing it in a bowl. Add margarine to the scooped-out potatoes and mash to combine.

In a separate bowl, mix chicken, broccoli, and two tablespoons barbecue sauce.

Add chicken mixture to mashed potatoes and mix well. Stuff potato shells, packing them tightly and adding extra filling so they overflow. (Note: There will be some leftover filling. Use it in hash browns or eat it straight!)

Drizzle stuffed potatoes with two remaining tablespoons of barbecue sauce.

Return to the broiler for one to three minutes, until golden. Sprinkle with parsley and serve.