Jacket potatoes with corned beef hash
- 8 baking potatoes
- 2 tsp sunflower oil
- 8 tbsp milk
- 2 x 340g cans corned beef
- 2 tbsp Worcestershire sauce
- 4 spring onions, trimmed and chopped or sliced
- 4 tbsp chopped parsley
Pre-heat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork. Rub the oil into the skins and bake for 1 hour or until soft when pinched.
Using a clean cloth to protect your hands from the heat, cut the potatoes almost in half lengthways. Keeping the shells intact, carefully scoop out the soft centre and put it in a large bowl. Set the potato skins aside on a baking tray. Add the milk to the potato in the bowl and mash well.
Cut the corned beef into small cubes and add to the potato with the Worcestershire sauce, spring onions and parsley. Mix evenly together with a fork then spoon back into the potato cases.
Reheat the potatoes in the oven for 25-30 minutes at 200C/180C Fan/Gas 6 and serve immediately, or leave them to cool, then refrigerate until you’re ready to reheat them.