Ingredients

• 8 (60g each) chat potatoes
• Olive oil cooking spray
• 1 teaspoon extra virgin olive oil
• 1 small brown onion, finely chopped
• 1/2 small red capsicum, finely chopped
• 50g shaved ham off the bone, finely chopped
• 220g can salt-reduced baked beans
• 1/2 cup grated reduced-fat tasty cheese

Method

• Step 1 Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
• Step 2 Pierce potatoes all over with a fork. Place around the edge of a microwave turntable. Microwave on HIGH (100%) for 4 minutes or until just tender. Transfer to prepared tray. Spray with oil. Season well with salt and pepper. Roast for 25 to 30 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
• Step 3 Meanwhile, heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add capsicum and ham. Cook for 2 minutes or until capsicum is just tender. Add baked beans. Bring to the boil. Remove from heat.
• Step 4 Using a small knife, cut a cross in the top of each potato. Gently squeeze base of each potato to open top. Return to tray. Spoon bean mixture over potatoes. Sprinkle with cheese. Bake for 5 to 10 minutes or until cheese is golden.
• Step 5 Set potatoes aside to cool. Store in an airtight container in the fridge until required. Place 2 potatoes in each lunchbox.