At a glance
You'll boil waxy potatoes, carefully scoop out their insides, and mix the cooked potato with mashed tuna, corn, and eggs to create a hearty filling. The tricky part is scooping out the potato without breaking the skins, but once that's done, you're just filling and baking for about half an hour—topped with melted Gouda at the end.
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Boil the potatoes
Boil waxy potatoes in their skins until tender, but don't let them overcook. Halve them lengthwise and arrange them in a baking dish.
For this step
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Scoop them out
Using a large spoon, scoop out the insides of the potatoes. Be careful not to break the skins – leave a thick enough wall to hold the filling.
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Mash the filling
Mash the scooped-out potato with a fork or blend it smooth. Add the eggs and mix well. Add the corn and tuna, then mix again. Season with salt and pepper.
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