- 4 baking potatoes
- 250g tub 'virtually fat-free' cottage cheese with onions and chives
- 200g can tuna in water, drained
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 1 celery stick, sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 3 spring onions, trimmed and sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- green salad and Tabasco sauce, to serve
Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potatoes several times with a fork and put them straight onto a shelf in the hottest part of the oven. Bake for 1-11⁄4 hours, or until they are soft inside.
Meanwhile, put the cottage cheese in a bowl with the tuna, celery, spring onions and some salt and pepper, and mix together thoroughly.
To serve, cut a cross in each baked potato and open it out slightly. Spoon the filling on top, sprinkle a couple of drops of Tabasco sauce over each one and serve with a green salad.