(SERVES 4)- 4 large unpeeled potatoes
- 185 g/6 ½ oz/1 small can tuna in brine, drained
- 200 g/7 oz/1 small can sweetcorn (corn), drained
- 30 ml/2 tbsp skimmed milk
- Salt and freshly ground black pepper
- 25 g/1 oz/2 tbsp strong low-fat Cheddar cheese, grated
Scrub the potatoes and prick all over with a fork. Bake in preheated oven at 190 degree c/375 degree F/gas mark 5 for about 1 hour or until tender when squeezed. Alternatively, cook in the microwave according the manufacturer`s instructions. Slice the top off each potato and scoop the flesh into a bowl. Add the tuna, sweetcorn and milk and mix well. Season to taste. Pile back in the skins. Sprinkle with cheese and return to the oven for about 15 minutes until piping hot and the cheese has melted and turned golden.
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