Stuffed Sweet Potatoes

Prick the potatoes all over and place in a preheated oven at 180°C/Gas Mark 4. Bake for 45minutes, until soft.
Meanwhile, heat the oil in a frying pan and add the onion, chilli and garlic. Cook over a medium heat for 4-5 minutes until softened.
Add the cumin, walnut, rice, apricots, salt, pepper and tomato puree and stir to heat.
When the potatoes are cooked, slice in half and scoop out the flesh.
Mix the flesh into the rice mix and spoon back into the potato skins.
Serve immediately with the chopped coriander or place in the fridge to be heated in the oven later.