Corn & Tuna Potato Bake
Cooking Time:
90 minutes
90 minutes
Serves:
4
- 2 large potatoes or kumaras
- 2 125g cans corn kernels, drained
- 185g tuna, drained
- 2 tbsp chopped parsley
- 4 Farmer Brown eggs, lightly beaten
- ½ cup finely grated tasty cheese
- Salad leaves, or steamed green vegetables, to serve
- Preheat your oven to 190°C. Place the potato or kumara onto an oven tray, and bake for 50 - 60 minutes, until tender (test with a pointed knife in the side). Remove from the oven, and when cool enough to handle, cut in half horizontally. Scoop out the flesh, leaving about 1cm in the skin.
- Mash the scooped out potato with a fork, and add the corn, tuna and parsley. Stir in the eggs, and season to taste. Place the potato shells onto an oven tray lined with non-stick baking paper. Spoon the filling into the potato shells (if the shells are all soft and don’t hold up, like an Aussie prop, strengthen the sides with a little folded foil). Sprinkle cheese on top.
- Bake for 25 minutes, until set and golden. Serve immediately, with salad or steamed green vegetables.
Brownie's Top Tip:
Any leftover filling can be put into a greased ovenproof ramekin and baked alongside the potato. If you like, use tuna in chilli oil. For a spicy twist and a bit of “Phwoar!” add chilli to the mix.