I had a bit of an energy-saving brainwave last week and put some large baking potatoes in the bottom of the oven underneath the Sunday roast to cook at the same time. It worked perfectly and meant that Monday's evening meal was all sorted when I got home from work!
The first step is to slice them in half lengthways and scoop out most of the flesh into a bowl, leaving about 1/2cm of potato so that the skins don't break.
In a large frying pan, gently fry an onion, some bacon pieces, some mushrooms, tomatoes and anything else lying around in the fridge that needs using up (leftover roast chicken, cooked veg, ...).
Add a tin of beans and the potato flesh (you can either mash the potato and add a little butter and milk before adding it to the pan or leave it in lumps for a more potatoey flavour - the choice is yours !). Mix it all up and turn off the heat. Season to taste (I like to add some chilli flakes and garlic pepper.)
Allow the mixture to cool slightly then use it to stuff the potato skins. Place them on a baking sheet and sprinkle with grated cheese.
Pop in the oven for 1/2 hour until they are warmed all the way through and the cheese has melted.
It's more of a winter meal than a summer one but, given the autumnal weather we were having last week, they really hit the spot. They're really filling so one half should be enough, if served with a side salad, making them very economical.
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