Baked potato with tuna melt topping
4 medium, cooked, 180g each
Calorie controlled cooking spray
Tuna in spring water, drained
3 can(s), medium, drained
4 medium, trimmed and chopped
2 tablespoon(s), chopped
Reduced Fat Mayonnaise
Half Fat Cheddar Cheese
40 g, grated
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Prick the baking potatoes with a fork, then mist with cooking spray and rub with the salt. Bake directly on the oven shelf for 20 minutes. Reduce the temperature to 190°C, fan 170°C, gas mark 5 and bake for 1 hour or until the potatoes are tender and the skin is crisp and golden.
- Reduce the oven temperature to 180°C, fan 160°C, gas mark 4. Place the tuna in a bowl with the spring onions, chives, mayonnaise and 20g of the grated cheese. Halve the potatoes and scoop out the flesh into a second bowl, leaving a 1cm shell. Put the shells on a baking sheet. Mash the scooped out potato and add to the tuna mixture. Season to taste and stir to combine, then spoon into the potato shells. Sprinkle over the remaining cheese and bake for 10 minutes until golden, then serve.