Meals and Courses

  • 4 large baking potatoes
  • 2 x 160 g (5½ oz) cans tuna in spring water, drained
  • 2 tablespoons drained and chopped green jalapeño peppers in brine
  • 2 spring onions, finely chopped
  • 4 firm, ripe tomatoes, deseeded and chopped
  • 2 tablespoons chopped chives
  • 3 tablespoons low-fat soured cream
  • 100 g (3½ oz) reduced-fat extra mature Cheddar cheese, grated
  • salt and pepper

Prick the potatoes all over with the tip of a sharp knife and place directly in a preheated oven, 180°C (350°F), Gas Mark 4, for 1 hour or until crisp on the outside and the inside is tender. Leave until cool enough to handle.

Cut the potatoes in half and scoop the cooked flesh into a bowl. Place the empty potato skins, cut side up, on a baking sheet. Mix the tuna, jalapeño peppers, spring onions, tomatoes and chives into the potato in the bowl. Gently fold in the soured cream, then season with salt and pepper to taste.

Spoon the filling into the potato skins, sprinkle with the Cheddar and cook under a preheated medium-hot grill for 4–5 minutes or until hot and melted. Serve immediately with a frisée salad.

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