“ROAST” POTATOES

For 2 people – can be multiplied as required

2 baking potatoes 
40g stuffing, made according to packet instructions 1 onion, chopped finely
gravy made as required (a bit of Bisto works well)
vegetables of choice. I used: 1 parsnip, 4 cauliflower florets, 1 carrot
a little oil 

Brush each potato with oil and bake at about Gas 6 for an hour or so until brown and crisp and soft in the middle. 

Meanwhile, place veg of your choice (in this case the parsnip, cauliflower and carrot) in a pan of boiling water and cook for about 12 minutes until softened, then drain. 

Fry the onion.

Allow the potatoes to cool a little. Then, scoop out the insides.

Place the insides in a bowl with the parsnip, cauliflower, carrot and the stuffing. Mash all together but keep some substance and texture.
Place back into the potatoes. It should come up over the top of the skins. 

Place in the oven at Gas 7 for about 15 minutes to allow it all to crisp up. 

Lovely served with a bit of gravy.