Sometimes I like to jazz up the humble potato by stuffing it myself, it saves the boys arguing about their preferred fillings as everyone loves these and I can sneak some extra vegetables into them!
6 large potatoes, baked with skins on
1 large onion, diced
2 garlic cloves, crushed
2 medium carrots, grated
75g grated cheese, Parmesan or something with a strong flavour
2 teaspoons finely chopped parsley
salt and pepper
Preheat the oven to 180 degrees Centigrade.
Once the potatoes are cool enough to handle, cut in half and carefully scoop out the cooked potato keeping the skin intact. Place the skins on a lined baking sheet and the cooked potato into a bowl. Mash lightly with a fork.
In a frying pan, heat the butter and add the onion, cook for 10 minutes over medium heat then add the garlic and carrot and cook for a further 3 minutes. Tip the onion mix into the potato.
Add the cheese, parsley, salt and pepper. Mix well.
Take spoonfuls of the stuffing and fill the skins.
Slide the potatoes back into the oven and bake for 25-30 minutes until golden.