Creamy Tuna Stuffed Spuds (Potatoes) - cooking recipe

Ingredients

8 potatoes (large)
425 g mornay sauce (cabonara was specified)
425 g tuna (canned in water)
2 spring onions (scallions chopped)
1/2 cup cheese (grated)

Preparation

Preheat oven to 180C (160C fan forced).
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.
Heat carbonara sauce in a small saucepan until simmering.
Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
Make a cross in the cooked potatoes and carefully push open.
Spoon in the tuna sauce and then sprinkle with cheese.
Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.