Creamy Tuna Stuffed Spuds (Potatoes)

Ingredients

• 8 potatoes (large)
• 425 g mornay sauce (cabonara was specified)
• 425 g tuna (canned in water)
• 2 spring onions (scallions chopped)
• 1/2 cup cheese (grated)

Directions

1. 1

   Preheat oven to 180C (160C fan forced).

2. 2

   Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.

3. 3

   Heat carbonara sauce in a small saucepan until simmering.

4. 4

   Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.

5. 5

   Make a cross in the cooked potatoes and carefully push open.

6. 6

   Spoon in the tuna sauce and then sprinkle with cheese.

7. 7

   Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.

8. 8

   If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.