Jacket Potatoes with Cheese and Tuna Salsa

Tuck into these tasty jacket potatoes, they’re so satisfying!

Ingredients:

2 x 145g cans Princes Tuna Chunks in Sunflower Oil, drained

4 large baking potatoes, scrubbed

1 red or yellow pepper, deseeded and chopped

2 tomatoes, chopped

80g canned sweetcorn, drained

¼ cucumber, finely chopped

Salt and freshly ground black pepper

80g mature Cheddar cheese, grated

4 tbsp crème fraiche or soured cream

Lettuce and cherry tomatoes, to garnish

Preheat the oven to 200°C/fan oven 180°C/Gas Mark 6.
Prick the potatoes, then bake them towards the top of the oven for 1 hour, or until tender.
While the potatoes are cooking, mix together the tuna, pepper, tomatoes, sweetcorn and cucumber. Season.
Split the baked potatoes open and share the cheese between them. Top with the tuna salsa mixture. Serve at once with the crème fraiche or soured cream and garnish with lettuce and cherry tomatoes.

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