preheat the oven to 200°C.
prick the potatoes all over and place directly on the oven shelf and bake for 45 minutes.
peel and dice the red onion and chop the chilli. chuck the onion, chilli, tomatoes, sugar, allspice and oil into a pan. Fry for a few minutes.
boil the tomato mixture then turn down to a medium heat and bubble until the tomatoes have almost broken down to a mush.
add the butter to another pan along with the zest of the lime, star anise and grated ginger. melt the butter over a low heat, then remove the star anise.
remove the potatoes once cooked, slice down the length but not right to the ends and push in the sides so that the opening becomes wider. fluff up the potato a little with a fork then pour over a little butter. Mash some more before adding the piquant tomatoes.
scatter over some parsley and serve with extra butter. serves 2