Ingredients
6 large brushed potatoes (275g - 325g each)
1 cup grated Tasty cheese
1 tablespoon chopped fresh chives
FILLING
250g tub sour cream
¾ cup milk
½ cup Gravox Cheese Finishing Sauce Powder
425g can chunk-style tuna in springwater, drained, flaked
¼ cup chopped fresh chives
2 teaspoons lemon juice
Method
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Wash and scrub potatoes. Prick all over with a fork. Wrap each potato in foil. Place on an oven tray.
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Cook in a hot oven (200C) for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until tender. Remove. Stand in foil for 10 minutes.
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Meanwhile, make filling. Combine sour cream, milk and sauce powder in a saucepan. Whisk over a medium heat for about 2 minutes, or until thick and smooth. Remove. Gently stir in tuna, chives and juice. Season with ground white pepper.
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Unwrap potatoes. Cut a cross about three-quarters of the way through the top of each potato.
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Using a clean tea towel, squeeze sides of potatoes to open. Return to an oiled, large oven tray.
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Divide filling over top. Sprinkle with cheese.
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Return to same hot oven (200C) for about 20 minutes, or until golden and bubbling.
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Serve sprinkled with chives.
