1. Preheat oven to 190°c

2. Gently rub the potatoes with olive oil, then place on a baking tray. If your trays are prone to sticking, line the tray with some greaseproof paper, but this may not be necessary. Bake for one hour.
3. About 10-15 minutes before the potatoes are ready, heat a non-stick frying pan on medium heat. Spray with a few sprays of fry spray if necessary. Add the onions and garlic and cook for a few minutes until fragrant. Add the smoked paprika, chilli powder and salt and pepper and stir to combine, then add the diced pepper and cook for a further five minutes.
4. Stir in the harissa paste, leave on the heat and stir until evenly coated. Leave on the heat for a further 1-2 minutes, then remove from the heat and set aside while you prep the potatoes.
5. When the potatoes are ready, slice each potato in half, carefully, trying to keep the skins as intact as possible. Scoop the cooked potato out, as carefully as possible, and transfer it to a bowl/ pot you can mash it in. Mash the potatoes with the vegan butter, then transfer the mashed potato to the pan with the harissa vegetables in and stir until evenly combined.
6. Scoop the harissa potatoes back into the skins, fully loaded, but carefully enough to keep them balanced. Place the filled skins back on the tray and return to the oven for a further 10-15 minutes.

Serve and enjoy!