Tuna & Sweetcorn Stuffed Potatoes

📝 Ingredients

• 4 large potatoes (about 300 g each)
• 2 tins tuna in spring water (about 210 g drained)
• 1 tin of sweetcorn (140 g drained)
• 200 g fromage frais 3%
• 10 g fresh chives
• 80 g grated Emmental
• 1 lettuce
• 2 tbsp rapeseed oil + 1 tbsp red wine vinegar + 1 tsp Dijon mustard (for the dressing)
• Salt, black pepper

🍴 Utensils

• Large saucepan
• Mixing bowl
• Teaspoon
• Fork
• Ovenproof dish
• Salad spinner

📖 Steps

1. Wash the potatoes without peeling them. Put them in a large pan of cold salted water, bring to the boil and simmer for 25 to 30 minutes, until the tip of a knife slides into the centre without resistance.
2. Drain them and leave to cool for 10 minutes so you can handle them. Preheat the oven to 200 °C. Meanwhile, drain the tuna and sweetcorn and finely snip the chives.
3. Cut each potato in half lengthways. Scoop out each half with a teaspoon, leaving about 5 mm of flesh against the skin, so the potato shells hold their shape without tearing.
4. In a mixing bowl, mash the scooped-out potato with the fromage frais using a fork until you have a coarse mash. Add the flaked tuna, sweetcorn and chives, season with salt and pepper and mix.
5. Arrange the potato shells in an ovenproof dish and pile the filling generously into them, forming a small dome. Sprinkle with grated Emmental, covering the whole surface of the filling well.
6. Bake for 15 to 20 minutes at 200 °C, until the cheese is melted and golden and the filling is piping hot all the way through. For a crispier top, finish for 2 minutes under the grill, keeping an eye on it.
7. While they bake, wash and spin the lettuce dry. Rinse the mixing bowl and whisk together the mustard, vinegar, a pinch of salt and the oil in it, then toss the lettuce in the dressing just before serving with the stuffed potatoes.