Baked Potatoes with Tuna and Cheese
A baked potato dish topped with fresh tuna and cheese, featuring a blend of sea‑fishing ingredients. Try this and more recipes from Spoonsparrow!
Ingredients
- 4 large, waxy potatoes
- Salt
- 2 stems basil
- 150 g tuna canned in its own juice
- 50 g light cream
- Pepper
- 80 g grated Emmental
Instructions
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1.
Halve the potatoes and parboil them in salted water for about 15 minutes until just tender. Drain and let cool slightly. Hollow out the potato halves, leaving a rim of flesh to form cups, and place them cut‑side up in a baking dish.
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2.
Preheat the oven to 200 °C (392 °F) with both fan and top heating.
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3.
Wash the basil leaves, dry them, and slice into strips. Drain the tuna and flake it. Mix the tuna with the hollowed potato flesh, light cream, and basil. Season with salt and pepper. Spoon the mixture back into the potato cups and sprinkle with grated Emmental.
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4.
Bake in the oven for about 15 minutes until golden brown.
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5.
Serve hot, optionally accompanied by a fresh salad.
