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Creamy Tuna Stuffed Spuds (Potatoes)

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“From a national Australian supermarket.”
1hr 20mins
8 stuffed spuds

Ingredients Nutrition

  • 8 potatoes (large)
  • 425 g mornay sauce (cabonara was specified)
  • 425 g tuna (canned in water)
  • 2 spring onions (scallions chopped)
  • 12 cup cheese (grated)


  1. Preheat oven to 180C (160C fan forced).
  2. Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.
  3. Heat carbonara sauce in a small saucepan until simmering.
  4. Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
  5. Make a cross in the cooked potatoes and carefully push open.
  6. Spoon in the tuna sauce and then sprinkle with cheese.
  7. Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
  8. If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.

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