Preparation
- Preheat the grill on high.
- Cook the potatoes on high in the microwave for 10-15 mins until soft in the centre. The potatoes will give the dish some added bulk.
- Meanwhile, heat the oil in a frying pan over a high heat. Add the courgette for a bit of bite, onion and sweetcorn and cook for 10 mins until golden and crisp. The red onion will give the dish some lovely additional crispiness.
- Cut the potatoes in half and scoop the middle into a bowl. Mix in the vegetables and half the cheese, if using, then use to stuff the potato skins. Place on a baking tray and top with the remaining cheese, if using. Grill for 5-8 mins until golden and crisp then serve with the gem lettuce, cucumber for extra crunch and cherry tomatoes on the side.