Ingredients
- 4 baking potatoes
- each weighing 8oz
- 1 ounce butter
- 3 tablespoons milk
- 8 ounces corned beef
- diced
- 7 ounces sweetcorn
- drained
- 2 tablespoons chutney
- 5 ounces cheddar cheese
- grated
- fresh ground black pepper
Instructions
- Prick the potato skins, wrap each one in kitchen paper and cook on HIGH for 10 minutes.
- Turn the potatoes over and cook for 7 minutes.
- Leave to stand for 5 minutes.
- Cut the potatoes in half and scoop out the flesh into a bowl.
- Add the butter and milk and mash well.
- Stir in the corned beef, sweetcorn, chutney, half of the cheese and pepper.
- Spoon the filling into the potato skins and top with the remaining cheese.
- Cook on HIGH for 4 minutes.
- Serve immediately, with a green salad.
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