Ingredients:

2 jacket potatoes

225g/8oz courgette, cut into chunks

1 red pepper, de-seeded and cubed

1 red onion, peeled and cut into wedges

175g/6oz aubergine, cubed

15ml/1tbsp olive oil

1 clove garlic, crushed

16 Boursin Minis (55g/2oz)

Salad leaves to serve

Instructions:

1. Preheat oven to 200C/400F/gas mark 4. Place potatoes on metal skewers and bake in the centre oven for 1 hour.

2. Toss vegetables in oil and garlic and roast on the top shelf of the oven for 30 minutes until just turning golden. Add Boursin Minis.

3. Spilt potatoes and season to taste. Fill with vegetable mixture and serve hot.

TIP: Boursin Minis are great just scattered over baked potato on their own...with nothing else!