Take...

4 large baking potatoes
2 tablespoonfuls (30ml) olive oil
1 leek, sliced
175g button mushrooms, sliced
3 tablespoonfuls (45ml) milk
4 teaspoonfuls (20ml) horseradish sauce
1 egg, beaten
2 tablespoonfuls (30ml) fresh chives, chopped
100g Gruyere cheese, grated

then...

1 Preheat the oven to 190°C/375°F .

2 Heat one tablespoonful (15ml) of the oil in a frying pan and cook the leeks and mushrooms for 5 minutes until softened

3 Remove the potatoes from the oven. Allow them to cool and then cut in half lengthways. Scoopp the flesh into a bowl leaving the skins intact

4 Mash the paotaoes and stir in the remaining olive oil, cooked leeks and mushrooms, milk, horseradish sauce,eggs, chives, half the cheese and seasoning.

5 Pile mixture back into the skins, sprinkle with the remaining cheese and bake for about 5 to 8 minutes until they look yummy