Creamy Tuna And Celery Jacket Potatoes - cooking recipe

Ingredients

6 large potatoes, scrubbed
1 tablespoon olive oil
1/2 cup mayonnaise, whole-egg
1/4 cup sour cream
2 teaspoons lemon juice
2 celery ribs, finely chopped
125 g corn kernels, drained
185 g tuna, in springwater, drained
2 spring onions, sliced
salt and pepper, to season

Preparation

Preheat oven to 200c/180 if fan forced. Line baking tray with baking paper, place potatoes on the tray, drizzle with olive oil and season with salt and pepper. Bake for 1 hour 15 minutes or until golden and tender.
Stand potatoes for 5 -10 minutes or until cool enough to handle. Meanwhile, combine the mayonnaise, sour cream and lemon juice in a bowl. Add celery, corn, tuna and spring onion. Season with salt and pepper and stir to combine.
Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open the top. Place on plates and top with tuna mixture. Enjoy!