Serves 4

What you need:

2 potatoes
2 small carrots
2 florets broccoli
100g/4oz reduced fat ricotta cheese
2 tablespoons fresh chives, chopped
Paprika

What you do:

Scrub and dry the potatoes. Score with a knife. Bake in a moderate oven for 1 - 11⁄2 hours, depending on size. Cook the carrots and broccoli separately. Cool and chop. When the potatoes are cooked, cut in half and remove flesh. Place skins on an oven tray. Beat cheese in a bowl until smooth. Stir in potato, carrot, broccoli and chives. Spoon the mixture into shells and sprinkle with paprika. Bake for about 20 minutes.

Robert Bell, Galway Bay Hotel, The Promenade, Salthill, Galway