1 Preheat the oven to 200°C (180° fan) 400°F gas 6.
2 Prick the potatoes several times with a fork. Rub the oil over the potatoes, then place on a baking tray and bake for 1 1/4-1 1/2 hours, (depending on the size of the potato) until soft on the inside.
3 Heat 1 tablespoon oil in a pan. Cook the onion for 3-4 minutes, then increase the heat and add the meat. Cook for a further 3-4 minutes until the beef has browned.
4 Stir in the stock, Worcestershire sauce, tomato puree and tomatoes. Simmer gently for 15-20 minutes until thickened. Season to taste with salt and pepper.
5 Scoop out the insides of the potatoes (leaving the skins intact) into a bowl. Mash the potato with the milk and butter and beat until smooth. Season to taste with salt and pepper.
6 Divide the meat filling between the potato skins, then cover with the mashed potatoes.
7 Put the potatoes into a baking dish, sprinkle with cheese and bake for 15-20 minutes until browned. Serve with cabbage.