Ingredients

• 2 baking potatoes
• 2 splashes of olive oil
• 1 small red onion
• 2 large flat mushrooms
• 1 red pepper
• 1 tsp of smoked paprika
• 1 tbsp of tomato purée
• 6 slices of ham
• 2 tbsp of cream cheese
• ½ handful of parsley
• ½ handful of coriander
• cheddar grated (100g)

Recipe

preheat the oven to 160°C.
prick the spuds with a fork, season, rub with oil and bake the potatoes at for 75 minutes then leave to cool slightly, as you turn the oven up to 180°C.
peel and finely dice the onion, mushrooms and peppers.
fry all three in a hot pan with oil for a couple of minutes.
add the smoked paprika and tomato purée and cook for another minute, then allow to cool.
slice the ham and add to the cooked mushrooms.
halve the potato lengthways and scoop out most of the potato (leave a little on the skin so that the potato holds its shape).
mash the potato insides with a fork.
hack up the parsley and coriander.
mix the vegetables, cream cheese, herbs, mashed potato and a handful of cheddar together.
stuff the potato skins with the mix so they are bulging and sprinkle the rest of cheese on top.
bake in the oven for 20 minutes until golden before serving with a crisp salad.

serves 4