The whole family will love this hearty weeknight feed.
Serves: 6
Prep & Cook: 2 hours
Ingredients
- 6 large brushed potatoes (275g-325g each)
- 1 cup grated Tasty cheese
- 1 tblsp chopped fresh chives
FILLING
- 250g tub sour cream
- ¾ cup milk
- ½ cup Gravox
- Cheese sauce powder
- 425g can Chunk Style Tuna in Springwater, drained, flaked
- ¼ cup chopped fresh chives
- 2 tsps lemon juice
Method
1. Wash and scrub potatoes. Prick all over with a fork. Wrap each potato in foil.
Place on an oven tray.
2. Cook in a hot oven (200C) for about 1 hour, 15 minutes, or until tender. Remove.
Stand in foil for 10 minutes.
3. Meanwhile, make filling. Combine sour cream, milk and sauce powder in a saucepan. Whisk over a medium heat for about 2 minutes, or until thick and smooth. Remove. Gently stir in tuna, chives and juice. Season with ground white pepper.
4. Unwrap potatoes. Cut a cross about three-quarters of the way through the top of each potato.
5. Using a clean tea towel, squeeze sides of potatoes to open. Return to an oiled,
large oven tray. Divide filling over top. Sprinkle with cheese.
6. Return to same hot oven (200C) for about 20 minutes, or until golden and bubbling.
7. Serve sprinkled with chives.
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