Prick the potatoes several times with a fork and arrange on a microwave-proof dish lined with kitchen paper.

Cook in a microwave on HIGH according to your microwave handbook.

Meanwhile, heat a large non-stick frying pan and dry fry the mince with the spring onions for 3-4 minutes until brown, breaking up any lumps with the back of a spoon.

Add the Worcestershire sauce, tomato ketchup, stock and seasoning.

Reduce the heat and cook for a further 5-8 minutes.

Preheat the grill to moderate.

In a small bowl, mix the soft cheese, peppers, sweet corn, if used and seasoning, if required.

Cut the cooked potatoes in half lengthways, leaving two halves slightly attached, open them out flat and transfer to a non-stick baking tray.

Pile the soft cheese mixture on the top and grill for 3-4 minutes.

Add the beef and sprinkle over the grated cheese (if used), return to the grill and heat until the cheese melts.

Serve with a crisp salad.