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Jacket Potatoes with Tuna and Sweet Corn

Tuna and sweet corn stuffed potato, served with cream cheese, tomato and chives.

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Recipe ingredients

4 Large Potatoes
25g butter
1 onion, finely chopped
1 clove garlic, crushed
185g tuna, drained
370g can sweet corn kernels, drained
1/3 cup sour cream
¼ cup chopped fresh chives
1 cup grated tasty cheese
Salt and pepper to taste
Extra finely chopped chives to garnish
Sliced tomatoes and chives, to serve

Cooking Steps

Wash unpeeled potatoes well. Pierce all over with a fork. Place potatoes in oven directly on oven rack. Cook in a hot oven (200 degrees C) for about 1 hour or until tender.
Meanwhile melt butter in a non stick frying pan. Add onion and garlic. Cook, stirring until onion is soft. Add corn and tuna. Cook, stirring for 2 minutes.
Cut potatoes in half. Be careful to avoid escaping steam. Scoop out flesh, leaving a 1cm thick shell. Place flesh in large bowl. Add tuna mixture, sour cream, chives and a 1/3 cup of the cheese. Season with salt and pepper. Mix well.
Spoon filling back into potato half shells. Arrrange on an oven tray. Sprinkle with remaining cheese.
Cook in a hot oven (200 degrees C) for about 20 mins or until cheese is golden and melted. Garnish potatoes with extra chives. Serve with tomatoe and chives.

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