Just an old favourite using up things in the fridge.
Bake the potatoes until soft, preferably in the oven, 180deg about 40 mins. Test with a fork, it should slide in fairly easily. Do not cut the skin prior to baking.
During the baking prepare your stuffings. Mix the mackerel in a bowl, add chili flakes to taste. Add black pepper, tomato puree and a little salt.
Put the grated cheese in a bowl and add the chopped chorizo.
Chop up 3 slices of corned beef, add a little tabasco sauce,
When ready, let the potatoes cool for 10 mins, cut each in half and scoop the contents into a bowl, crushing with a fork. add the butter and mix in well.
Mix the potato equally between each bowl of stuffing and scoop back into the skins. Put back into a hot oven 150deg for 20 mins or so until the tops start to brown.
Serve with a crisp salad and beer or a Riesling.
You can prepare lots of these up to just before putting them in the oven for the second time. Keep chilled in the fridge overnight to reheat the next day for a party. You will need maybe 30 mins to reheat. Smaller potatoes are best for this.
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