The secret to these is the hidden zucchini that even the fussiest of children will not find as long as they like pesto!
I try to plan ahead for these and bake the potatoes the day before if I have the oven on.
8 small potatoes, around 100g each, baked
300g zucchini plus two teaspoons salt
4 tablespoons pesto
A little grated cheese
Preheat the oven to 200 degrees and line a baking sheet with baking parchment.
Grate the zucchini and sprinkle with the salt, mixing a little with your hand, set aside in a sieve over a bowl for ten minutes.
Take a potato and cut in half, use a spoon to scoop the insides out and set aside. Repeat with all the potatoes.
Now, roughly chop up the potato to make a mash, stir through the pesto.
Rinse the zucchini under fresh water and then squeeze all of the moisture out with your hands.
Add the zucchini to the potato mash and mix well.
Spoon the zucchini mix into the potato skins and place on the baking sheet.
Sprinkle over the cheese and pop into the oven.
Bake for 12-15 minutes until golden.
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.