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.
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.