• 2 large potatoes
• 1 tbsp butter
• 1 large teaspoon Dijon Mustard
• 2 tsp Cajun spice
• 2 spring onions
• 1 mild green chilli or capsicum
• 100 g grated tasty cheese, plus some extra to sprinkle on top
• 1 lightly beaten egg
• Salt and pepper

Bake the potatoes in the oven at 200C until tender. When cool cut then in half lengthways and spoon out the flesh. Place this in a bowl with the other ingredients lastly adding the egg and quickly mixing this through

Spoon the mixture back into the skins and sprinkle a little extra cheese on the top of each one. Place them on a baking dish and pop them back into the oven to cook for a further 15-20 minutes until golden.

• 125 g butter
• ½ cup each of white and brown sugar
• 1 egg
• ½ tsp vanilla essence
• ¾ cup of peanut butter
• 2 c flour
• ¼ tsp baking soda
• ¼ cup crushed peanuts
• ¼ c chocolate chips

Heat the oven to 170C. Cream the butter and sugar and then add in the egg and peanut butter and stir to combine. Fold in the sifted dry ingredients and crushed peanuts. Roll into balls, place on a tray and flatten slightly before cooking for about 12-15 minutes until golden. Makes about 45.