STUFFED BAKED POTATOES WITH TUNA OR
SARDINES
To fill 4 potatoes
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8 oz (225 g) tuna fish or sardines in oil
yolks of 2 lightly boiled eggs
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3 tbs tomato pure (not ketchup!)
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2 tbs flat-leaf parsley, chopped
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Pinch of salt, pepper
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10 minutes before the potatoes are ready
remove them from the oven and slice in half to make 2 boats.
-
Scoop out the flesh and dry mash it to a
puree.
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Incorporate the other ingredients and
spoon back into the shells.
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Return to a slightly lower oven
(350F/180C/gas mark 4) for 15 minutes.
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