Use a fork to pierce the potatoes all around. Place potatoes on a microwave safe plate and cook in microwave for 8-10 minutes. Slice potatoes in quarters ensuring you don’t cut all the way through. Gently squeeze them open and spoon in desired filling.
For the black bean filling, heat oil in a large frying pan over medium heat. Cook onion and capsicum for 3-4 minutes or until softened. Add garlic and paprika and cook for a further minute or until fragrant. Stir in tomatoes and black beans. Reduce heat and simmer for 5-6 minutes or until sauce is thickened and reduced. Garnish with spring onion.
For the beef meatballs, combine mince and fennel seeds in a bowl. Roll into 3cm meatballs. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook meatballs for 3-4 minutes or until golden brown. Remove meatballs from pan and set aside. Add capsicum and garlic to the frying pan. Cook for 2-3 minutes or until softened. Stir through tomato puree. Bring sauce to the boil, then reduce heat and simmer for 2-3 minutes. Return meatballs to the pan and cook for a further 3-5 minutes or until meatballs have just cooked through. Garnish with basil and parmesan.
For the butter chicken filling, combine chicken, yoghurt, garlic, ginger, coriander stems and two teaspoons of garam masala in a large bowl. Cover and allow to marinate in the fridge for at least half an hour. Heat oil in a large frying pan on high heat. Add onion, carrot and capsicum and cook for 3-5 minutes or until onion starts to become golden brown. Add cumin, coriander and extra two teaspoons garam masala. Cook for a further 2-3 minutes, stirring, before adding the chicken and yoghurt mixture. Cook for a further 2-3 minutes before adding tomato puree. Cook for 8-10 minutes, stirring often, or until sauce has darkened and chicken has just cooked through. Stir through peas and garnish with remaining yoghurt and the coriander leaves.