Creamy Tuna Stuffed Spuds Potatoes Recipes

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.,

Steps:

• Preheat oven to 180C (160C fan forced).
• 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.
• Heat carbonara sauce in a small saucepan until simmering.
• Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
• Make a cross in the cooked potatoes and carefully push open.
• Spoon in the tuna sauce and then sprinkle with cheese.
• Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
• If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.

Steps:

• Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potatoes several times with a fork and put them straight onto a shelf in the hottest part of the oven. Bake for 1-11⁄4 hours, or until they are soft inside.
• Meanwhile, put the cottage cheese in a bowl with the tuna, celery, spring onions and some salt and pepper, and mix together thoroughly.
• To serve, cut a cross in each baked potato and open it out slightly. Spoon the filling on top, sprinkle a couple of drops of Tabasco sauce over each one and serve with a green salad.

Steps:

• Equipment you will need: medium mixing bowl, small mixing bowl, dessertspoon, fork, baking tray, grater, oven gloves.
• Get an adult to heat the oven to 200C/180C fan/gas 6 and bake the potatoes for about 1 hr until cooked and the skins are crispy. Leave to cool completely. This can be done up to 2 days ahead.
• To stuff the jacket potatoes, heat the oven to 200C/180C fan/gas 6. Ask an adult to cut the potatoes in half. Using a spoon, carefully scoop out the middle of the potato, leaving the skin unbroken (like a boat). Place the scooped potato into a mixing bowl.
• Using the fork, mash the potato until there are no lumps. Add the cheese, sweetcorn and peppers and mix well. Gently pick the leaves from the herbs. You can rip the larger leaves into smaller pieces. Stir the herbs into the cheesy potato mixture.
• Using the spoon, carefully scoop the mixture back into the potato boats. Make sure that you use all the mixture up. Sprinkle with a little extra grated cheese and place on a baking tray. Using oven gloves, place the tray in the oven and bake for 10-15 mins until golden.