Tuna and provolone loaded potato skins


This is very easy and definitely comforting. Who doesn’t love fluffy baked potato with melted cheese? Perfect for the colder weather coming and absolutely delicious. You can even bake the potatoes in advance and load them up when your ready to eat and it will only take you 10 minutes. Perfect!

Serves 4
Time: 1 hour 10 minutes

4 medium baking potatoes
240g tuna in olive oil, drained
120g Provolone picante cheese, grated
1/4 large red onion, diced
1 free range egg, lightly beaten
Handful or basil leaves, finely chopped
Salt and pepper, to season

Preheat your oven to 200 degrees C. Place your potatoes on a baking tray and drizzle with a little olive oil, give them a rub so they are fully covered and add a sprinkling of salt. Make a little incision in the centre of the potato ( we don’t want any potato explosions ) and place in the oven for around 45 minutes to 1 hour, check them half way through and turn them around. When a knife can be inserted into the potatoes with ease, they’re ready. Cut each potato in half and leave to cool for 10 minutes. Now, in a bowl, place the scooped out potato from the skins, tuna, onion, 3/4 of the provolone cheese, egg, basil and a good pinch of salt and pepper. Mix together thoroughly and load your potato skins back up with the mixture. Top with the remaining provolone cheese sprinkled on top. Place back in the oven for 10 minutes until the cheese if crispy, gooey and golden. Leave them to cool for 5 minutes and get stuck in. We served ours with some pea shoot and radicchio salad. Yum!




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