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.