Vickys Rudolph the Reindeer Baked Potatoes

• 1 baking potato, skin on but scrubbed clean
• 2 pasta twists such as fusilli for antlers, I used gluten-free pasta
• 1 small handful of peas, reserving 2 for eyes
• 1/2 cherry tomato for nose

1. Prick the potatoes all over with a fork and microwave on high for the time suggested by your microwave wattage.
2. My micro is 750W and my potatoes take 9 minutes.
3. You can bake in the oven by lightly rubbing the pricked potatoes all over in oil and wrapping them in foil then baking for an hour at gas 4 / 180C / 350F but the microwave is a quicker option if you're only doing one or two
4. Cook off the pasta as directed on the packet or use leftover pieces like I did
5. Cook a handful of peas in boiling water for a few minutes until done.
6. I had sweetcorn to use too so I threw some in
7. Now take a cocktail stick and cut it in half or quarters so it's shorter.
8. Push one end into the end of the potato and push the 1/2 tomato onto the other end.
9. Rudolph now has a nose!
10. Use a knife to notch out some little holes for the eyes and bigger ones for the antlers.
11. Squirt a little ketchup inside to help keep the antlers in place.
12. The antlers need a good hole, I put the point of a sharp knife in and just 'cored' out enough space
13. You can split Rudolphs back and add any topping of choice such as grated cheese, tuna, coleslaw, anything that you like or leave them as they are
14. Serve Rudolph on top of the rest of the peas you cooked

baking potato, pasta twists, handful of peas, tomato

Taken from cookpad.com/us/recipes/353392-vickys-rudolph-the-reindeer-baked-potatoes (may not work)