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George Bernard Shaw

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Stuffed Jacket Potatoes

Serves 4

Ingredients

4 large baking potatoes

1 onion, finely chopped

4oz / 100g sliced mushrooms

1 small tin sweetcorn, drained

1 red pepper, finely diced

1 garlic clove, crushed

2oz / 50g butter or vegetarian margarine

4oz / 100g vegetarian cheese, grated

1tbsp fresh tarragon, chopped

salt and freshly ground black pepper to season

Method

1Scrub and prick the potatoes then bake at 230°C/450°F/gas mark 8 for 1 to 1½ hours or until soft. Remove from the oven and leave to cool a little. Halve the potatoes, scoop out the insides and mash until soft and fluffy. 2 Saute the onion, mushrooms, sweetcorn, red pepper and garlic in the butter for a few minutes. 3 Place the potato skins on a baking sheet. Mix together the mashed potato the vegetable mixture, half the cheese and all the chopped tarragon. Season to taste. 4 Pile the mixture back into the potato skins and sprinkle with the remaining cheese. Return the potatoes to the oven, turned down to 190°C/375°F/gas mark 5 and cook for about 20 minutes until crisp and golden-brown.