4 large potatoes
1 medium onion, chopped
1/4 cup white wine
1 giant can diced organic tomatoes
Sea salt and fresh-ground pepper
Bake potatoes and scoop out the insides. Reserve for later. While the potatoes are cooking, prepare the tomato sauce: Heat olive oil over medium-high heat, add onions, and sauté until translucent. Add white wine. Simmer for a few minutes until wine is semi-evaporated. Add tomatoes. Let bubble for about 15 minutes or until sauce thickens, then add salt and pepper.
When sauce is done, take reserved potato mash and mix with about 1 cup of cheddar cheese and about ¾ to 1 cup of the sauce (amounts vary as per the size of the potatoes you use). Put mixture back in skins, bake at 400 degrees for 10-15 minutes, or until golden.