Spicy Tuna, Corn & Red Kidney Bean Jacket Potatoes

baked potatoes with tuna beans corn and hot sauce

INGREDIENTS

  • 6-8 large baking potatoes / about 2½ kg

for the filling

  • 2 x 200g tin of tuna in brine (drained)
  • 400g tin of sweet corn (drained)
  • 400g tin of red kidney beans (drained)
  • sweet red pointed pepper (chopped)
  • half large bunch of parsley or some fresh or frozen dill (finely chopped)
  • 3 tbs  crème fraiche or to taste
  • 3 tbs mayonnaise or to taste
  • sea salt to taste
  • hot sauce (I used Encona’s Creole Sauce) to taste

EQUIPMENT

  • baking tray
  • metal skewer
  • mixing bowl

METHOD

  • With a skewer pierce skin of each potato, place them in the oven preheated to 200°C (392°F)  and bake for about an hour or longer, until very soft inside (check with the skewer).
  • Combine all ingredients for the filling in a mixing bowl and leave aside.
  • Once potatoes are ready cross cut them while still hot and top them with the filling.
  • Enjoy with some green salad on a side.

Serve about 6 people.

NOTES

This filling is also great as a sandwich filler.

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