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Cooking

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Baked Stuffed Potatoes with Tuna and Corn

·
4 servings

  1. 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.

  2. Scoop out the flesh

    Scoop out the flesh

    Using a large spoon, scoop the flesh out of the potato halves. Be careful not to break the skins - leave a wall thick enough to hold the filling.

  3. Mash and mix

    Mash and mix

    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.

  4. Fill the potatoes

    Fill the potatoes

    Spoon the finished mixture back into the potato halves in the baking dish.

  5. Bake

    Bake

    Bake in an oven preheated to 220°C for half an hour. Five minutes before the end of baking, top each potato half with a slice of Gouda cheese.

  6. You're done!

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