INGREDIENTS

Large elongated potatoes
Roma tomatoes, cored and sliced
Zucchini, sliced thin
Mozzarella Cheese
Olive Oil
Crushed garlic
Rosemary, finely chopped
Salt and freshly ground pepper
Anchovies (optional but nice)

METHOD

Cook the potatoes in a 200ºC [400ºF] oven for about an hour or until tender. This can be done ahead of time and makes the potatoes easier to handle.

Make cuts into the potatoes, but not right through, a centimetre apart.

Into each slot place alternate slices of zucchini and tomato. Then poke in slices of cheese.

If the potato is starting to come apart then simply secure the whole lot with a wooden skewer

Place the potatoes on a baking sheet. Combine the rest of the ingredients and drizzle this over the potatoes. The olive oil will soak into the potato so do not stint on this.

Place in the oven and bake for about 20 minutes at 200ºF or until the potatoes are bubbling and golden brown.