Ingredients

6 medium potatoes
1 handful of asparagus, stems removed and chopped
1 handful, sliced white button mushrooms
1 handful, sliced brown mushrooms
1 handful, sliced capsicum
Seasoning of your choice
Splash of milk
100g cheese

Method

Preheat oven to 200°C

Wash potatoes and prick with a fork 3 times each

Bake for about 60 minutes (or until cooked through) straight on the wire rack

Take potatoes out of the oven and let cool so you can handle them

Filling

Cut a baked potato in half, scoop out the flesh, place in bowl, add fresh vegetables and mix through with a splash of milk

Pile back into the potato skins and grate a little cheese over top

Re-heat in the oven for 10 minutes and serve with a crisp green salad