Baked Potato

Preheat the oven to 180 C.

Make sure the potatoes are clean and dry. Rub them with olive oil and then sprinkle with salt. Pierce the skin and couple of times with a sharp knife. Bake in a roasting dish for 1 hour or until tender.

Heat the oil in a frying pan, and cook the onion gently for 5-6 minutes, until tender.

Add the mince, breaking up with the back of a spoon to form small pieces until cooked thoroughly and no longer pink.

Stir in tomato purée, canned tomatoes and herbs. Bring to the boil and simmer gently for 30 minutes until reduced and thick, but still moist.

Cut the potato in half lengthwise, carefully scoop out the flesh leaving a .5cm edge of potato against the skin.

Combine the mince mixture with the potato flesh.

Fill the potato shells with the mince and potato mixture.

Sprinkle with grated cheese and place under a hot grill until the cheese is melted and bubbling.

Serve with steamed greens or a salad.