Creamy Tuna Stuffed Spuds (Potatoes) |
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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 12 |
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From a national Australian supermarket. Ingredients:
8 potatoes (large) |
425 g mornay sauce (cabonara was specified) |
425 g tuna (canned in water) |
2 spring onions (scallions chopped) |
1/2 cup cheese (grated) |
Directions:
1. Preheat oven to 180C (160C fan forced).
2. Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.
3. Heat carbonara sauce in a small saucepan until simmering.
4. Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
5. Make a cross in the cooked potatoes and carefully push open.
6. Spoon in the tuna sauce and then sprinkle with cheese.
7. Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
8. If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.
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