Tuna Stuffed Baked Potatoes
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 2 Potatoes (russet)
- 4 tablespoons Cream cheese
- 25 g Mature cheddar (grated; for the filling)
- 25 g Mature cheddar (grated; for the topping)
- 6 Sun-dried tomatoes (chopped)
- 110 g Tuna (canned; drained)
- 4 tablespoons Sweetcorn
- 1 pinch Fine sea salt and ground black pepper
Method
- Preheat your oven to 180ยฐC/160ยฐC(fan)/350ยฐF/Gas 4.
- Pierce the skins of 2 Potatoes several times. Put the potatoes into the oven and baked for 60-90 minutes, until they are easily pierced with a fork. Slice the potatoes in half and scoop out the insides and put it into a bowl.
- Add 4 tbsp Cream cheese, 25 g Mature cheddar, 6 Sun-dried tomatoes, 110 g Tuna, 4 tbsp Sweetcorn and 1 pinch Sea salt and black pepper to the bowl with the potatoes and mix well.
- Divide the mixture between the potato skins and top with 25 g Mature cheddar.
- Put them back in the oven for 15 minutes until the cheese has melted.