1

Pierce the potatoes all over with a fork. Put onto a sheet of kitchen towel in the microwave and cook on High for approximately 8 minutes, until just softened. Remove from the microwave and let cool for 5 minutes.

2

Meanwhile, heat the oil in a large, nonstick frying pan set over a medium-high heat. Cook the pepper and courgette, stirring occasionally, for 5 minutes. Add the garlic and cumin, season well, then cook for 1 minute. Add the spinach, in batches, and cook for a further 1-2 minutes or until the spinach is wilted.

3

When the potatoes are cool enough to handle, cut each one in half, then scoop out the potato flesh, leaving a 1cm-thick shell. Transfer the potato flesh to a medium bowl, stir in the chipotle paste and season to taste. Spoon the potato mixture back into the shells, then top with the vegetables. Scatter over the feta and serve.