Stuffed Potatoes

A simple meal which looks and tastes good enough for midweek guests. To make this easier midweek I sometimes roast the vegetables at the weekend to add directly to the scooped out potatoes.

Serves 6

INGREDIENTS

6 Baking Potatoes

1 Courgette

1 Aubergine

1/2 Packet Baby Plum Tomatoes

2 Medium Onions

2 Small Peppers

1 Tablespoon Minced Garlic

1 Tablespoon Mixed Herbs

2 Teaspoons Butter

Cheddar Cheese (I use Lactofree Cheese)

Garlic Oil

Vegetable Oil

Salt and Pepper to taste.

Method

Preheat the oven to 180 degrees Celsius.

Put baking potatoes in an ovenproof dish, cover with vegetable oil and a large handful of salt, bake for approximately 1 hour.

Dice the vegetables, place on a baking tray, add a sprinkle of salt and pepper, a tablespoon mixed herbs, 1 tablespoon minced garlic, cover with vegetable oil and a slosh of garlic oil.

Bake for approximately 45 minutes, tossing halfway.

When potatoes and vegetables are cooked bring out of the oven (leave it on!).

Cut the potatoes in half and scoop out middle, placing it in a mixing bowl, add the roasted vegetables, a third of a block of grated cheese and 2 teaspoons of butter and mix them together

Scoop mixture back into the potato skins, grate cheese over them and place in oven for 10 minutes to get cheese to melt.

Serve hot.