4 large potatoes, scrubbed and pricked
198 g (7 oz) can tuna, flaked
2 tbsp (25 g) butter
5 fl oz (142 ml) soured cream
salt and freshly ground pepper
125 g (4 oz) streaky bacon, chopped
198 g (7 oz) can tuna, flaked
2 tbsp (25 g) butter
5 fl oz (142 ml) 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. Place 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 green bean 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. Place 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 green bean salad.
serving amount
serves 4
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