Corned Beef Prairie Potatoes

• 4 baking potatoes, each weighing 8oz
• 1 ounce butter
• 3 tablespoons milk
• 8 ounces corned beef, diced
• 7 ounces sweetcorn, drained
• 2 tablespoons chutney
• 5 ounces cheddar cheese, grated
• fresh ground black pepper

1. Prick the potato skins, wrap each one in kitchen paper and cook on HIGH for 10 minutes.
2. Turn the potatoes over and cook for 7 minutes.
3. Leave to stand for 5 minutes.
4. Cut the potatoes in half and scoop out the flesh into a bowl.
5. Add the butter and milk and mash well.
6. Stir in the corned beef, sweetcorn, chutney, half of the cheese and pepper.
7. Spoon the filling into the potato skins and top with the remaining cheese.
8. Cook on HIGH for 4 minutes.
9. Serve immediately, with a green salad.

baking potatoes, butter, milk, beef, sweetcorn, chutney, cheddar cheese, fresh ground black pepper

Taken from www.food.com/recipe/corned-beef-prairie-potatoes-347057 (may not work)