Serves 2

Ingredients

2 large baking potatoes
2 tsps olive oil
1 onion, chopped
4oz cheese, grated or chopped into small pieces (cheddar works well, as does adding a little mozzarella to the mix)
Sun dried tomato, chopped (optional)
Jalapenos, chopped (optional)
Salt and freshly ground black pepper

For the salad:

Little gem lettuce
Cherry tomatoes
Cucumber
Peppers
Lemon juice

Preparation method

1 Bake the potatoes and cut in half. Scoop out the middle, leaving around ¼ inch next to the skin.
2 Fry the onion in 1 tsp olive oil until soft; set aside.
3 Season the potato with salt and pepper, add 1tsp olive oil and mash until smooth. Stir in the cheese and fried onions, plus the sun dried tomatoes and jalapenos, if using, and mix thoroughly.
4 Spoon the mixture back into the shells and put back into the hot oven for around10 mins until the cheese has melted and the potatoes are hot.
5 Chop up the salad vegetables, mix in a bowl and dress with the lemon juice. Serve with the filled potato shells.

If you wish you can reserve a little cheese to sprinkle on the top.