1. Bake your potatoes on a baking tray in an oven preheated to gas mark 7/220c for around 1.5 hours until you get lovely crispy jacket potatoes. These filled skins just aren't the same without a crispy skin! Once cooked set aside while you do the filling.

2. Peel and finely diced the onion and carrot and place in a frying pan, fry until the onion starts to brown and soften.

3. Once softened add the mince beef and fry for a few mins until it starts to brown then add the passata, mixed herbs and crumbled in the stock cube. Stir and continue to cook for 5 or so minutes until all the mince is cooked through.

4. Meanwhile, cut your potatoes in half and scoop out the flesh from either side into a bowl, mash with a little milk to make a nice smooth mash (I use a potato ricer to make the best mash potato!). Place the skins back on a baking tray.

5. Spoon the mince mixture into your potato skins then top with the mash potato, finish off by topping with grated mozzarella.

6. Place your skins back in the oven on gas mark 5/190c for around 20 mins until the cheese has browned and then they are ready to serve!