Heat oven to 425. Scrub the potato and pierce several times with a fork. Pat the potato dry with a clean dish towel, then place directly on the middle oven rack. Bake for one hour, or until tender--a knife inserted into the center of the potato should meet little resistance.
When the potato has about ten minutes left in the oven, heat the olive oil in a medium sized skillet over medium heat. Saute the broccoli until crisp tender, stirring occasionally. Add the red pepper flakes, and cook for one minute more. Season with salt and pepper.
While the broccoli is cooking, warm the marinara and sun-dried tomatoes in a small pot over medium-low heat, stirring occasionally.
Remove the potato from the oven, then slice lengthwise--not entirely through--to expose the flesh. Top with the nutritional yeast, then season with salt and pepper. Spoon the marinara and sun-dried tomatoes over the potato, followed by the broccoli. Sprinkle with vegan Parmesan, to taste.
