4 large potatoes, scrubbed and pricked
198 g (7 oz) can tuna, flaked
25 g (1 oz) butter
142 ml (5 fl oz) carton soured cream
salt and freshly ground pepper
125 g (4 oz) streaky bacon, chopped
198 g (7 oz) can tuna, flaked
25 g (1 oz) butter
142 ml (5 fl oz) carton soured cream
salt and freshly ground pepper
125 g (4 oz) streaky bacon, chopped
method
1. Bake the potatoes in the oven at 180°C (350°F) mark 4 for 1 1/2 2 hours, until just tender.
2. Slice the tops off the potatoes and scoop out the flesh, leaving a thin shell.
3. Mash the potato flesh, then stir in the tuna with its oil, the butter, soured cream and seasoning.
4. Spoon the tuna mixture back into the potato shells and mark the surface with a knife.
5. Sprinkle the bacon on top of the potatoes.
6. Place the potatoes in a shallow ovenproof dish and return to the oven at 220°C (425°F) mark 7 for 20 25 minutes. Serve with freshly cooked green beans or a mixed salad
2. Slice the tops off the potatoes and scoop out the flesh, leaving a thin shell.
3. Mash the potato flesh, then stir in the tuna with its oil, the butter, soured cream and seasoning.
4. Spoon the tuna mixture back into the potato shells and mark the surface with a knife.
5. Sprinkle the bacon on top of the potatoes.
6. Place the potatoes in a shallow ovenproof dish and return to the oven at 220°C (425°F) mark 7 for 20 25 minutes. Serve with freshly cooked green beans or a mixed salad
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
