Our guide on how to make stuffed spuds
8 potatoes, cooked
Leftover pukka chicken yellow curry, bones removed
Sour cream, to top
Grated cheese, to top
Coriander, to garnish
1. Preheat oven to 200°C.
2. Trim the ends off the potatoes so they stand upright. Scoop out ⅔ of the flesh. Fill with spoonfuls of curry.
3. Place in a roasting tin and cover with sour cream and grated cheese.
4. Bake for 20–30 minutes, until the potatoes are golden and the curry is bubbling.
5. Garnish with coriander.