6 medium potatoes

100 g shaved chicken, chopped

1 Tbsp sun-dried tomatoes, finely chopped

2 Tbsp chives, finely chopped

2 cups grated cheese (200 g)

To serve: 1/2 cup sour cream, 1 tsp chives, finely chopped

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Preheat oven to 200°C fan bake. Scrub potatoes clean, season with salt, wrap each in foil and place on a baking tray. Bake for about 90 minutes or until tender.
Remove from oven, unwrap, and cut each potato in half. Scoop out the hot potato flesh into a bowl, keeping the skins intact.
Place the empty potato shells on a lined tray and return to the oven to crisp while preparing the filling.
Add chopped chicken, sun-dried tomatoes, chives and 1 cup of the grated cheese to the bowl of potato flesh. Season with salt and pepper and mix well.
Remove the potato skins from the oven. Switch oven to 210°C fan grill.
Fill each potato shell with the mixture and top with the remaining cheese.
Grill for about 15 minutes until cheese is melted and golden.
Serve hot with sour cream and a sprinkle of chives.

Add vegetables like corn, spinach, peas or caramelised onions for extra flavour.

A pinch of paprika or pesto adds a delicious twist.

Use mozzarella, smoked cheddar or parmesan for different melt and flavour profiles.

To crisp skins, roast the empty potato shells while preparing filling.