6 large brushed potatoes (275g - 325g each)
1 cup grated Tasty cheese
1 tablespoon chopped fresh chives
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
Wash and scrub potatoes. Prick all over with a fork. Wrap each potato in foil. Place on an oven tray.
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.
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.
Unwrap potatoes. Cut a cross about three-quarters of the way through the top of each potato.
Using a clean tea towel, squeeze sides of potatoes to open. Return to an oiled, large oven tray.
Divide filling over top. Sprinkle with cheese.
Return to same hot oven (200C) for about 20 minutes, or until golden and bubbling.
Serve sprinkled with chives.