250gleftover roast beef, chopped into small pieces
1-2spring onions
Instructions
Rub the potatoes all over with oil and season with salt and pepper. Place in a 200C oven for 45-60 minutes until a fork will pierce the flesh easily. Remove and allow to cook slightly.
Heat a pan with a drizzle of olive oil over a medium heat and saute the diced onion until softened 4-5 minutes. Add garlic and cook a further minute.
Once cool enough to handle, slice the potatoes in half and scoop out most of the white flesh, leaving a little ‘boat’ of potato skin
Place the potato flesh in a mixing bowl along with the cooked onions,half the cheese, leftover roast beef and a good grind of black pepper. Mix everything together, mashing up the potatoes with a masher or fork.
Place the potato skins on a baking tray and scoop the mixture into them. Sprinkle of the leftover grated cheese. Bake 20 minutes until golden and chees