Keema-stuffed jacket potatoes

• White potatoes1kg
• Beef mince 20-25% fat400g
• Brown onions100g
• Medium curry powderstore cupboard15g
• Chopped tomatoes (400g tin)1
• Frozen garden peas150g
• Greek-style natural yoghurt100g

Plus salt and pepper. About £4.06 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Prick 4 large potatoes (1kg) and bake for 60-75 minutes. To save time, microwave for 8-10 minutes first, then bake for 25 minutes.

3. 3

   Fry 400g beef mince and 1 chopped onion for 8 minutes until browned. Add 1 tbsp curry powder for 1 minute.

4. 4

   Add 1 tin chopped tomatoes and simmer for 15 minutes, adding 150g frozen peas for the last 3 minutes. Season.

5. 5

   Split the potatoes, spoon in the keema and top with the 100g yoghurt.