Creamy Tuna & Bean Baked Potatoes

Step up your baked potato game by trying this creamy tuna and bean topping for your next meal. It's perfect for an evening comfort meal.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 60 mins
Difficulty Level: 1/5

Ingredients

Basic Baked Potatoes

• 1 tsp salt
• 2 tbsps light olive oil
• 4 equal-sized (about 200 g each floury potatoes (such as Dutch Creams)

Creamy Tuna & Bean Baked Potatoes

• 1 quantity of Basic Baked Potatoes
• 425 g can tuna in water, drained, flaked
• 1⁄2 cup mayonnaise
• few drops of red Tabasco sauce
• 1⁄3 cup finely chopped flat-leaf parsley leaves, plus extra, to serve
• 80 g green beans, thinly sliced
• 100 g cherry tomatoes, quartered

Steps

1. Preheat oven to 200 C/180 C fan-forced. Brush potatoes with oil. Season with salt. Wrap each potato in foil. Place on an oven tray. Bake for 55 mins or until tender. Stand for 5 mins. Remove foil.
2. Using a small, sharp knife, make a cross-cut in the top of the potatoes, not going all the way through. Use hands to gently push potato to open out the cross-cut and expose potato flesh.

02. Combine tuna, mayonnaise, Tabasco sauce and parsley in a bowl, and mix well.

03. Cook beans in a small saucepan of boiling water for 1 min or until tender. Drain, and refresh under cold water. Spoon the tuna mixture into baked potatoes. Top with the beans and tomato. Serve sprinkled with parsley.

Photo: Pablo Martin/bauersyndication.com.au