Jack-a-Potato with All The Trimmings

To prepare the ingredients, halve the potatoes lengthways. Finely chop the red onion and chives. Grate the zucchini and Cheddar cheese.

Pierce the potatoes a couple of times with a fork on the cut side. Place the potatoes in a large pot of water and bring to the boil. Boil for 20 minutes or until par-cooked. Drain and pat dry. Transfer the potato halves, cut side up, to the wire racks in the oven and cook for 20-25 minutes or until tender.

Meanwhile, heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and zucchini and cook for 5 minutes or until soft. Add the beef mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Combine the hot water, beef stock and tomato paste in a jug and add to the pan. Bring to the boil. Reduce the heat to medium low, add the Worcestershire sauce and simmer for 25 minutes or until the sauce has thickened.