All Simple Vegetable Recipes

Stuffed Baked Potatoes Wtih Tuna Or Sardines


To fill 4 potatoes

  • 8 oz (225 g) tuna fish or sardines in oil yolks of 2 lightly boiled eggs

  • 3 tbs tomato pure (not ketchup!)

  • 2 tbs flat-leaf parsley, chopped

  • Pinch of salt, pepper

  1. 10 minutes before the potatoes are ready remove them from the oven and slice in half to make 2 boats.

  2. Scoop out the flesh and dry mash it to a puree.

  3. Incorporate the other ingredients and spoon back into the shells.

  4. Return to a slightly lower oven (350F/180C/gas mark 4) for 15 minutes.

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