for 4 servings
- To decorate
- 8 pitted black olives (cut into approx. 24 slices)
- 16 Watercress leaves (for the ears)
- 3 cooked Spaghetti (for the tails)
Peel the potatoes, shaping them into 'mice'. Cut a slice off to use as a lid. Hollow out the lid and body, leaving around 0.5 cm of potato around the edge. Reserve the hollowed out potato for a different recipe.
Parboil the potatoes in boiling salted water for 10-15 minutes then drain well and season the inside with salt.
Heat the oven to 220°C (200°C in a fan oven), 425°F, gas 7 and grease an oven-proof dish with butter.
Mix together the carrots, cheese and chives and spoon into the potatoes, topping with the lid. Place in the dish, cover and bake in the oven for around 30 minutes until the potato is cooked through.
Decorate each mouse with two slices of olives for eyes and half a slice for the nose. Attach two leaves as ears resting against the lid, and position each mouse on top of a piece of spaghetti for a tail.