Broccoli-Stuffed Potatoes

Wash the unpeeled potatoes under running water to remove any traces of soil. Fill a pan with water and bring to a boil. Boil the potatoes in their skins until soft, about 20 minutes. Check they are soft by pricking with a fork. Drain and let cool (this step is important because if the potatoes are not fully cool, the skin will fall off when you cut them).

When the potatoes are at room temperature or cold, cut in half lengthwise and scoop out the flesh with a spoon. Don’t remove all the flesh. You need to leave enough so that the skin doesn't break while you're filling them. Chop up the potato flesh and set aside for later.

Wash the broccoli and use a knife to cut into small pieces. If you have a large head of broccoli, half will be enough.

Mince the garlic and the onion.

Lightly fry the garlic and onion in a large skillet with a little oil, stirring often. When the onion has softened, add the broccoli and fry for a couple of minutes.

Then add the chopped potato flesh and season with a little salt. Cook the contents of the skillet over medium heat for 6–7 minutes, stirring regularly.

Now fill the potato halves with this mixture and they're ready to serve.