A great way of sneaking some more veg into the kids and in a house full of males I need some pink in my life!
Serves 4-6 depending on the size of your potatoes.
4 medium to large potatoes, baked and cooled
1 small onion, finely diced
230g beetroot, peeled and grated
100g gruyere cheese, finely grated plus a little to top
1 teaspoon fresh parsley, chopped
Freshly ground pepper
Preheat the oven to 180 degrees Centigrade. Line a baking tray with baking parchment.
Half the potatoes, scooop out the flesh, leaving the skin intact. Place the cooked potato in a large bowl.
In a large frying pan, heat the butter over a medium heat and add the onion. Cook for 5-7 minutes until it begins to soften.
Add the beetroot to the pan and cook for 10 minutes stirring occasionally.
While the beetroot cooks, lightly mash the potato with a fork, add the grated cheese and pepper, mix lightly.
Once the beetroot is cooked, add to the potato mix and combine thourghly.
Divide the beetroot mix into eight and spoon into the potato skins.
Sprinkle with a pinch of parsley and top with a little cheese. Lay the filled skins onto the baking tray.
Bake for 20 minutes until the cheese is golden and the filling is hot.