These loaded potato skins are packed with a creamy tuna sour cream and chive filling and topped with grated cheese. Perfect for parties, or even just a delicious snack!
Sour Cream, Tuna & Chive Stuffed Jacket Potato Skins
- Servings: 8
- Cooking Time: 1 hour
Ingredients:
- 4 baking potatoes
- 2 tins Princes tuna, drained
- 1 tsp garlic granules
- 150ml sour cream
- 1 tbsp chives, finely chopped
- 100g cheddar cheese, plus a little extra for topping
- 1 tsp onion granules
- Salt and pepper to taste
Cooking Instructions:
- Place the potatoes on a baking tray and bake in the oven at 200ºC for 45 mins or until the potatoes are soft in the middle when inserting a knife.
- While the potatoes cook, begin making the filling. In a bowl add the Princes tuna, sour cream, chives, onion granules, garlic powder, cheddar cheese and salt and pepper to your liking and mix well until all combined.
- Once the potatoes are cooked and cool enough to handle, slice in half and scoop out some of the middle of the potatoes leaving a 1cm thickness (you can turn the discarded potato into mash potato if you like)
- Then add a tablespoon of the tuna mixture to each potato and top with a little extra grated cheese then bake in the oven for 15 mins at 200ºC until golden and bubbly.
- Top with some crispy onion bits and serve with a sour cream and chive dip!
Watch how it's done:
Recipes Hub
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