Preheat oven to 350˚F (177˚C).

Wash and rub the potatoes clean. Pat dry with paper towels. Pierce each potato 7 – 8 times with a fork. Rub 1½ tablespoons olive oil over the potato. Sprinkle with salt and rub again. Place the potatoes directly on the rack in the middle of the oven (without a baking sheet). Put a piece of aluminum foil at the bottom of the oven to catch any dripping. Bake the potatoes for 55 – 70 minutes, depending on the size of the potatoes. When the potatoes are ready, a fork can be easily inserted into the center.

Meanwhile, in a medium skillet over medium heat, warm up the pan. Add bacon and cook until crisp and brown, stirring occasionally. Remove to a plate lined with paper towels.

Bring a small pot of water to a boil. Season with a little bit of salt. Add broccoli florets and cook for 2½ minutes. Drain, remove and transfer to a medium bowl. Set aside.

When the potatoes are done, remove from oven and transfer to a plate. Cover with aluminum foil to keep warm.

In a medium bowl, toss together shredded cheese and corn starch. Transfer to a small saucepan. Add 5 ounces evaporated milk and 10 drops tabasco sauce. Set over low heat, whisking constantly with until melted, and thickened, about 5 – 10 minutes. Taste and season with more tabasco sauce if desired. If needed, add more evaporated milk to thin out the sauce.

Using a sharp knife, make a long slit lengthwise on the potatoes. Squeeze and push the ends towards one another to make a pocket. Fluff the potatoes with a fork.

To assemble, season the potato lightly with salt. Scoop some cheese sauce over. Stuff with some broccoli. Add more cheese sauce and top with bacon bits. Transfer the rest of the cheese sauce to a small bowl. Serve immediately with the extra cheese sauce and extra broccoli on the side.