Preheat an oven on 425F or 220C.
Wash, clean and wipe the potatoes, then pierce the skin from all sides using a fork.
Place the potatoes on a microwave-safe plate and microwave it on high for 10-12 mins or until cooked tender.
Remove it from the microwave and let it be cool down, when cool enough to handle, cut a thin slice off from top of each potato and discard.
Scoop out pulp of each potatoes in to a mixing bowl, leave a medium thin shell, it should be look like a boat. Keep scooped pulp aside for later use.
Now heat the oil in a deep skillet or pan. Add broccoli florets, sliced zucchini, carrot and 2-3 pinch of salt. Sautee all veggies on medium flame about 3-4 minutes, do not overcook it.
Take the potatoes pulp bowl. Add half of sauteed veggies, shredded cheese, salt, black pepper, red chili flakes, Italian seasoning, chopped parsley and mix it well.
Now take each prepared potato shell and stuff the prepared mixture in it.
Place the all prepared potatoes on baking sheet, brush the potatoes skin with melting butter and bake it about 8-10 mins in to the preheated oven.
Remove it from the oven, garnish each potato with some shredded cheese, black pepper, chili flakes, chopped parsley and serve with prepared sauteed veggies and enjoy the treat.
