Spicy beef stuffed jackets

Method

1. Put the baking potatoes on a microwaveable plate. Microwave on full power for 12 minutes, turning halfway through. Heat the grill to high.
2. Meanwhile, put ½ tbsp olive oil in a frying pan over a medium heat. Add the onion and carrot, then cook for 10 minutes until softened. Turn up the heat, add the beef mince to the pan and cook, stirring, for another 5 minutes until browned all over.
3. Add the harissa paste and tomato purée, then cook for 1 minute more. Pour in the beef stock, then bubble until saucy and thickened. Stir in the kale to wilt, then taste, season and set aside.
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4. Once the potatoes are tender, cut them in half and scoop out most of the flesh into a bowl (use a clean tea towel to hold the hot potatoes). Put the skins, cut-side down, on a baking tray lined with foil, brush with ½ tbsp olive oil and grill for 5 minutes until crisp.
5. Meanwhile mash the potato flesh with a fork. Season, then stir in the remaining 1 tbsp oil and a splash of milk to make a spoonable mash.
6. Divide the beef filling equally among the grilled skins, then top each with a spoonful of mash (see tip). Lightly press down the top of the mash to flatten, then sprinkle with the cheese. Grill for 6-8 minutes until golden and bubbling. Serve with vegetables or salad.