Preheat the oven to 400°F and line a baking sheet with aluminum foil.
Scrub and dry the potatoes and prick them a few times with the tines of a fork. Brush the potatoes with oil and place them on the baking sheet. Sprinkle the salt over the potatoes, rotating the potatoes for even coverage. Bake potatoes for 45 minutes, or until the outside is golden brown and crispy, and also tender when poked with a paring knife. Keep warm until ready to serve.
While potatoes are baking, prepare the cheesy roasted red pepper sauce. Heat the teaspoon of oil in a small skillet over medium heat. Add the shallots and garlic and cook, stirring often, until soft and slightly translucent, about 4 minutes. Transfer the shallots and garlic to an upright blender. To the blender add the sunflower seeds, roasted red pepper, nutritional yeast, miso, lemon juice, Dijon, tamari, smoked paprika, water, salt, pepper, and hot sauce. Blend the mixture on high until smooth and creamy, about 3 full minutes. Add more water by the tablespoon if necessary. Scrape the sauce into a small saucepan and keep it on low heat on the stove until you’re ready to serve.
Steam or boil the broccoli florets until tender but still bright green, about 5-6 minutes.
To serve: Place a salt-baked potato on your serving plate. Cut the baked potatoes down the middle lengthwise. With a fork, pry them open and lightly mash the cooked insides, keeping the potato’s shape intact. Season the flesh with a bit of salt and pepper. Pour a quarter of the cheesy roasted red pepper sauce into the potato. Top the potato with a quarter of the broccoli, some chopped chives, and extra ground black pepper. Serve immediately.