Recipes

Tuna-stuffed Spuds

Who doesn't love a good old jacket potato? Try this for a jazzed-up version - it's fast, healthy, and tastes delicious!

The creamy (but healthy!) vegetable side-dish is a nice little addition, but can be left out if you're not keen or want something less fancy.

You can fill your spud with anything really - try mashing the potato with cheese, Philadelphia, pesto, hummous... - spoon back in and bake, simples!

INGREDIENTS

- 1 big jacket potato

- 1/2 courgette, chopped

- 6 small mushrooms, chopped or sliced

- 1 x can tuna (in spring water - less salt!)), drained

- 2 tbsp creme fraiche (half-fat for a healthy alternative!)

- Mixed herbs and black pepper

OTHER INFO

Serves: 1 (but can be doubled to serve more!)

Easy to cook - just 5 ingredients!

Fast and healthy.

Ready in 20 mintues.

NUTRITIONAL INFO

Nutritional information is unavailable.

STEP 01

Have your ingredients ready!

Preheat the oven to 220°C.

Stab your jacket with a fork a few times all over, then cook in microwave for about 10 minutes (depending on the size of your potato).

STEP 02

Meanwhile, put a little water in a small pan, heat then add the cougettes and mushrooms. Cook for about 5 minutes until softened keep on a low heat.

Put the drained tuna in a bowl and add 1 tbsp of the creme fraiche with herbs and black pepper - mix well.

STEP 03

Once your potato is cooked, place in the oven for a couple of minutes to crispen the skin.

*WARNING - will be hot!* Remove from the oven, and carefully scoop out the potato - add to the tuna mixture. Mash well!

STEP 04

Place the jacket skins in a small over-proof dish. Spoon the mixture into the jackets and pile it up (you may have some left-over - it's nice enough to eat by itself!).

Bake for about 10 minutes.

STEP 05

Meanwhile add the rest of the creme fraiche to the veg in the pan and heat through (on a low heat), stirring regularly. Keep it warm until your stuffed spuds are ready.

When everything's done, serve on a plate and tuck in!

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