Baked Potatoes with Tuna and Corn
· 4 servings
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.
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.
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.
Fill the potatoes
Spoon the finished mixture back into the potato skins.
Bake
Bake in an oven preheated to 220°C for half an hour. Five minutes before the end of baking, top each potato with a slice of Gouda cheese.
