Tuna Baked Potatoes
Baked potatoes can be filled with just about anything. Replace tuna with canned salmon, creamed corn or chilli beans. If you live by yourself, wrap and freeze the leftovers for a quick, easy dinner.
Preparation time
20 minutes + 1 hour cooking
Serves
4
What you need
4 large potatoes, scrubbed
4 tablespoons sour cream or Greek yoghurt
2 x 95g can or 1 x 185g can canned tuna, drained
1 cup cheese, grated
½ cup vegetables, finely chopped e.g., Spring onion, celery, red or green pepper
Salt and pepper to taste
Method
Preheat oven to 200°C.
Prick potatoes several times with a fork and bake in the oven for 45 – 60 minutes, or in microwave for 3- 4 minutes on high. The potatoes need to be fully cooked through.
Cut the potatoes in half lengthwise and gently scoop out cooked flesh into a bowl, leaving a thin shell.
Mash potato with a fork until fluffy and add remaining ingredients (reserve a little of the cheese).
Mix well and pile mixture back into skins and sprinkle with the cheese you set aside.
Place on a baking tray and cook for 10 minutes, until heated through and cheese topping has melted.
Tips
Replace tuna with canned salmon, creamed corn, baked beans or crushed pineapple.
Serving suggestion
Serve with a green salad, coleslaw or bean salad.