Preheat your oven to 200°C.

Pop the potatoes into a roasting dish, rub all over with a drop of oil and a pinch of salt and bake for 1 hour.

Meanwhile, make the dill salsa by blending the dill with the juice of half a lemon and a pinch of salt. Stir in a tablespoon of olive oil and set aside.

Prep the stuffing ingredients by roughly chopping the olives, finely chopping the chives and parsley, and adding them to a bowl along with the chilli flakes. Crumble in the feta and set aside.

Once the potatoes have baked, remove them from the oven and cut into halves. Scoop the middle of the potato out into a bowl and put the skins back into the oven to crisp up.

Mash the insides with the milk and a pinch of salt until smooth, then mix with the rest of the stuffing ingredients.

Refill the potato skins, drizzle each with some olive oil and place back into the oven for 10 mins until the tops are turning golden.

Drizzle over the salsa and serve. Great with a simple tomato and cucumber salad.