Stuffed Potato

This is a great supper for a cool night.

• 4 baking potatoes
• Large knob of butter
• 4 tbsp cream
• Handful of grated cheddar cheese
• 5 spring onions, finely sliced
• Salt and freshly ground black pepper

For the beans

• Splash of bran oil
• 1 medium onion, chopped
• 400ml can tomatos
• 400g cans  beans, drained
• 2 tsp mixed sweet paprika and cumin

Method

1. Wrap the potatoes well in foil and bake i for about 1½ hours, moving them around  to ensure they cook evenly.
2.  Cut the potatoes in half and scoop out the middles into a bowl leaving about 5mm of potato around the edge of the skin.
3. Roughly mash the potato and add all the remaining ingredients one by one mixing after each addition. Return the cheesy potato mixture to the potato shells.
4. Place the potato halves in the bottom of a Dutch oven lined with crumpled foil. Put the lid on the oven and cook for about 15 minutes checking occasionally.
5. For the beans, add a little oil to a Dutch oven or saucepan and when hot add the chopped onion and lightly fry. When the onion has a little colour add the passata and then the beans and sprinkle in the spice mix. Bring to a simmer, season with salt and pepper and serve with the potatoes.