How to make it

  • Preheat grill.
  • Bake potatoes as normal. I always do mine in the oven to ensure a crisp skin, so I rub olive oil around the outside and bake directly on the ovenfloor for about an hour on 220 degrees C.
  • When potatoes are tender, cut in half lengthways and scoop out half of the flesh making a hole in the centre of each.
  • Take the scooped out flesh and mix liberally with cranberry sauce.
  • Fill the pocket back up with the cranberry potato mix.
  • Top with as much mozzarella as you'd like and pop under the grill until cheese has melted to your liking.
  • Serve with a sprinkling of parsley and a few leaves of rocket.
  • Enjoy!

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