Preheat the oven to 400 degrees.

Scrub and dry the potatoes, pierce many times with a fork, rub with olive oil, and sprinkle with a little salt. Place potatoes directly on the oven rack and bake for 45-60 minutes depending on the size, a fork inserted into the largest part of the potato should go in easily.

Heat a little oil in a small skillet over medium high heat and cook the mushrooms until they have given off all their liquid and it has evaporated, about 6 minutes. Steam the broccoli for about 5 minutes or until crisp tender. Combine the mushrooms and broccoli. Heat the queso.

Using a fork, spilt the potatoes open and fluff the flesh. Divide most of the queso between the two potatoes, top with the mushroom broccoli mixture and drizzle on the rest of the queso. Top each with a tomato and serve.