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02 January 2013,02:27 by
Ponmathi Srilekha.S

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CRISPY POTATO AND TUNA JACKETS

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Bake the potatoes rubbed with olive oil in a preheated oven at 180°C / 350°F / Gas mark 4 for an hour or until skins are very crisp and flesh is tender.
  • Remove potatoes from oven. When cool enough to handle, cut a slice off the top of each potato lengthways.
  • Scoop out the flesh into a mixing bowl, take care not to pierce skins and set skins aside.
  • Add the butter to potato flesh and mash lightly. Stir in tuna, celery, chives and cheese. Adjust seasoning with salt and pepper, mix well.
  • Divide potato filling roughly into equal portions. Spoon a portion into each potato skin, pressing it down and make sure that the skins are well filled.
  • Pile into a mound on top. Sprinkle with remaining cheese.
  • Cook it in preheated grill for about 2-3 minutes or until cheese turns golden brown. Serve hot. 

INGREDIENTS

  • 500 grams Potatoes, large, scrubbed and pat dry
  • 220 grams Canned tuna, in brine, drained
  • 150 grams finely Cheddar cheese grated(Reserve 25 grams for topping)
  • 1 teaspoon Olive oil
  • 2 tablespoon Butter
  • 30 grams Chopped chives
  • 2 stalks Celery, halved lengthways and finely chopped
  • Ground black pepper and salt to taste

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