Instructions: Wash and prick the potatoes.

Place in a small roasting tin with 1 tbsp oil and sprinkle with sea salt.

Cook on the second runners of the roasting ovenfor 45 minutes to 1 hour or until soft.

Meanwhile finely chop the shallots.

Peel deseed and roughly chop the tomatoes.

Heat the remaining oil in a saucepan add the shallots and cook until soft.

Crush the garlic and add to the pan with the paprika and cook for 30 seconds.

Add the tomato paste and cook for 1 minute.

Add the tomatoes season and bubble for 10 to 15 minutes or until the mixture is thick and pulpy.

Crumble the goats cheese mix with the creme fraiche and chopped chives and season with pepper.

Cut the potatoes with a cross about threequarters of the way through then squeeze to open further.

Mix the prawns into the tomato mixture then put a spoonful into each potato.

Place the filled potatoes in an ovenproof dish spoon the goats cheese mixture over the top then cook on the top or second runners of the roasting ovenpushing well to the back for maximum heat for 15 to 20 minutes or until hot to the centre.

Serve immediately garnished with flat leafed parsley.

Although this dish takes a little while to cook in the ovenits so quick and easy to prepare that it makes an ideal supper dish.

Serves 4

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