Recipe :
4 medium baking potatoes
a little vegetable oil
1/2 medium butternut squash
40g butter
40g fresh grated Parmesan cheese
1 tsp Dijon mustard
2 tbsp milk
40g grated cheddar cheese

Decoration
4 small cherry tomatoes
chives
4 radishes
raisins
spring onions

Prick the potatoes in several places, place on a baking tray and brush all over with the oil.
Bake in an oven pre-heated to 190C for 1 to 1 1/4 hours or until they feel soft when pressed.
Cut a medium butternut squash in half, scoop out the seeds and brush with a knob of melted butter
Bake in the oven for about 40 minutes or until tender.
When cool enough to handle, cut the tops off the baked potatoes.
Scoop out the flesh, taking care not to damage the skin.
Remove the flesh of the cooked butternut squash and add to the baked potato flesh along with mustard, parmesan, milk and butter.
Mash this together until smooth.
Season with a little salt and pepper.
Put the mixture back into the potato shells, cover with the grated Cheddar
Cook under a pre-heated grill for a few minutes until golden.
Fix a small cherry tomato into each of the potatoes using a cocktail stick for the noses.
Add some short lengths of chives for the whiskers - you can tuck these behind the tomato.
Decorate with halved radishes for the ears, raisins for the eyes and spring onion for the tails.
Guaranteed to leave your plate squeaky clean.