Tap to see recipes menu

Corn & Tuna Potato Bake

Corn & Tuna Potato Bake
Cooking Time:
90 minutes
Serves: 4
This one is great when all you want to do is go to the food cupboard and get out some cans and put together something really tasty.

  1. 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.
  2. 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.
  3. 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.