• 4 baking potatoes
  • 250g tub 'virtually fat-free' cottage cheese with onions and chives
  • 200g can tuna in water, drained
  • 1 celery stick, sliced
  • 3 spring onions, trimmed and sliced
  • green salad and Tabasco sauce, to serve


  • STEP 1

    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.

  • STEP 2

    Meanwhile, put the cottage cheese in a bowl with the tuna, celery, spring onions and some salt and pepper, and mix together thoroughly.

  • STEP 3

    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.

Recipe from Good Food magazine, March 2002


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