Serves 4

• 4 medium baking potatoes – washed
• 200g can tuna – drained
• 120g mushrooms – finely sliced
• 2 medium tomatoes – sliced
• 2 spring onions – chopped
• 198g can sweetcorn – drained
• 200g cheddar cheese – grated
• salt and pepper for seasoning
• paprika

Change the topping to your own favourites

Firstly prick the potatoes several times with a fork to stop them from bursting during cooking. Arrange them evenly spaced on a microwaveable dish lined with a double layer of kitchen paper. Cook in the microwave on high (850w) for 8 minutes. Flip them over and continue to cook for another 8 minutes.

While the potatoes are cooked, preheat your grill to high.

Gently mix the topping ingredients together with about a third of the cheese, season to taste.

When the potatoes are cooked and cool enough to handle, cut them in half lengthways, leaving them slightly attached. Open them out flat on a baking tray, pile the mixture on top and scatter over the remaining cheese and sprinkle with paprika.

Grill for about 5 to 6 minutes until the cheese has melted and started to brown. Pull apart and serve.

Can be served with a side salad.

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