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Chickpeas, brocolli & cheddar-stuffed potatoes

1 large potato
Tablespoon olive oil
Half an onion, chopped
75g Broccoli florets
50g grated Cheddar cheese
50g cooked chickpeas (the ones you find in a jar or tin)

What to do:
Prick the potato all round with a fork or sharp knife. Wrap in aluminium foil and cook in the oven 200 degrees, Gas Mark 6, for about 45 minutes. Remove the aluminium foil and cook for a further 10/15 minutes until it’s nice and soft on the inside, crispy on the outside. (Or use a microwave, if you must!)

In the meanwhile, boil the broccoli florets for about 15 minutes until they soften. Drain and set aside. Now fry the onion in the oil over a moderate heat for about 3 minutes.

Scoop out the inside of the potato, leaving just the skins. Transfer to a mixing bowl and mash well.

Add the remaining ingredients to the mashed potatoes and season to taste. Stir well to combine.

Stuff the mixture back into the potato skins, return to the oven and heat until the cheese melts and the potatoes are piping hot.

Top Tip:
Have this for dinner tonight!