Jack-A-Potatoes

Heat the olive oil in a medium frying pan over a medium-high heat. Add the red onion and cook for 3 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, tomato paste and Worcestershire sauce in a jug and add to the pan. Bring to the boil. Reduce the heat to medium-low, and simmer for 25 minutes or until the sauce has thickened.

Meanwhile, pierce the potatoes a couple of times with a fork on the cut side. Place the potatoes in a microwave-safe dish and cover with paper towel. Cook on high in the microwave for 5 minutes, gently turn over, and return to the microwave for a further 3-4 minutes or until soft when pricked with a fork. Season with salt and pepper and a drizzle of olive oil. Transfer the potato halves, cut side up, directly onto the wire racks in the oven and cook for 20-25 minutes or until tender. Tip: If you don’t wish to use the microwave, place the potatoes in a large pot of water, cover with a lid and bring to the boil. Boil for 20 minutes, uncovered, or until par-cooked. Then cook in the oven as instructed.