I love cooking but life is too short for toiling over a hot stove after a busy day at work (or when the autumn sun is calling you out to play in the garden!) Let your oven do the hard work and set the egg timer, kick off your shoes and settle down with your favourite book for half an hour to give the roasted veggies a head start. Then come back and pop the potato skins* in for 10 mins (pop the grill on for the last few minutes if you prefer the tops to be a little more crunchy or if adding a sprinkling of melted cheese).
* the spuds have already been baked – how organised of me on a tired-after-work night!
what you need
1 leftover already baked potato
1 tin of tuna
1 egg (optional if using cheese)
a sprinkle of herbs
(optional) grated cheese topping (I didn’t use any)
courgettes and peppers to roast (or any other veg that takes your fancy – such as these)
Scoop out the flesh of your pre-baked potato. Mash and mix in a bowl with the tuna, egg and herbs. Spoon back into the potato shells and bake. Simple!