Preparation time: 10 minutes
Cooking time: 1 hr 10-15 minutes

4 baking potatoes, washed
25g/ 1oz butter
100g/ 4oz cheddar cheese, grated
1 x 85g bag watercress, roughly chopped
1 can (185g) tuna in spring water, drained
salt and freshly ground black pepper

Preheat the oven to 220°C/ Fan 200°C/ Gas Mark 7. Place the potatoes on a baking tray and bake for about 1 hour or until tender.

Cut the potatoes in half lengthways and use a spoon to scoop the flesh into a bowl. Reserve the skins.

Mash the potato flesh with the butter and half the cheese. Add the watercress and tuna, then mix well. Season to taste.

Return this mixture to the potato skins, packing it into each. Place them on a baking tray then scatter over the remaining cheese. Return to the oven and bake for a further 10 -15mins or until the tops are golden.

Cook's tip
These yummy potatoes can be made ahead of time ready to oven bake. After filling, leave to cool, then cover and refrigerate until required. They'll need to be reheated in the oven for 20 - 25mins. They could also be frozen for 1 month, defrost before reheating.