Creamy Tuna Stuffed Spuds

INGREDIENTS

8 potatoes (large)

425 g mornay sauce (cabonara was specified)

425 g tuna (canned in water)

2 spring onions (scallions chopped)

1⁄2 cup cheese (grated)

DIRECTIONS

Preheat oven to 180C (160C fan forced).

Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.

Heat carbonara sauce in a small saucepan until simmering.

Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.

Make a cross in the cooked potatoes and carefully push open.

Spoon in the tuna sauce and then sprinkle with cheese.

Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.

If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.

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