4 large baking potatoes, washed and pricked with a fork

1 onion, finely chopped

4 oz (115 g) white mushrooms, thinly sliced

2 tablespoons (30 ml) olive oil

1/2 cup (125 ml) frozen peas, thawed

• 3/4 cup (180 ml) chicken broth or
• 3/4 cup (180 ml) roast beef cooking juices

Cook the potatoes in a microwave oven on high, about 7 minutes. Turn them over and cook until tender, about 8 minutes depending on size. Let cool partially.

Slit the potatoes lengthwise. Open gently and scoop out the flesh, leaving about 1 cm (1/2 inch) of flesh all around. Set aside half the removed flesh. Set aside theremainder for another use.

With the rack in the middle position, preheat the oven to 190°C (375°F).

In a skillet over medium-high heat, brown the onion and mushrooms in the oil. Add the peas and cook for 1 minute more. Deglaze with the broth. Add the meat and reserved potatoes and stir to combine. Adjust the seasoning.

Spoon the filling into the potatoes. Top with cheese. Place the potatoes in a baking dish. Bake until the cheese is browned, about 20 minutes.

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