6 large potatoes, peeled
1 cup milk
2 tbsp olive oil
Veggie stock cube
6 medium tomatoes, chopped
2 baby courgettes, thinly sliced
1 handful fresh basil and oregano
1.Place the peeled potatoes on a plate, pierce with a fork and microwave for 10 minutes or until cooked all the way through.
2. Meanwhile warm through the milk, oil and stock in a pan.
3. Place the potatoes in a food processor and mix until a creamy smooth consistency is reached.
4. Add the milk mixture and herbs to the potatoes and mix again, then stir in the tomatoes.
5. Place in a ovenproof dish, sprinkle with cheese and bake in the oven at 180℃ for 20-25 minutes until golden brown and crispy.
6. Enjoy! Cassidy xx