I took 3 potatoes with their skin on, and cooked them in the microwave (stab them a little first so they don't explode). I just pushed the "potato" button on my microwave, so its best you follow your own instructions :-). If you weren't trying to make this quickly, you could of course bake the potatoes in a conventional oven!
After the potatoes were cooked, I sliced them each in half lengthways, and scooped out most of the flesh, leaving behind potato cups, ready to be filled. I put the hollowed out potatoes onto an oven tray and baked in a hot oven to crisp up a little while I prepared the filling.
What you fill them with is up to you - the possibilities are endless - you could even just mash the potatoes insides, add a little cheese and refill with this. I however, decided to make a vegetarian mince filling.
Into a frying pan, I cooked half a red onion in a little olive oil. To this, I added a chopped clove of garlic, a chopped red chilli, and some fresh rosemary & thyme. Once the onion had softened, I added some vegie stock, chopped cherry tomatoes and the cheek of a red capsicum. I cooked this until the capsicum was quite soft, and sweet. To this tomatoey mix, I added about a cup (maybe less - it was a shake of the packet) of frozen Quorn mince, a little frozen corn, and cooked till the mince was heated through. As the mix was a little wet, I stirred in a couple of spoonfuls of the potato to thicken it all up.
I then spooned the filling into the now slightly crispy potato cups, topped with a little cheese and put back into the oven for the cheese to melt.
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