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🍽️ Baked potato filled with tuna cream

373 kcal · 30 min · 4 servings

Ingredients

• 4 mostly waxy potatoes (each approx. 300 g)
• Sea salt
• 300 g tuna can (in its own juice)
• 4 tbsp crème fraîche
• 2 tbsp mayonnaise
• 2 tbsp chive rings
• Lemon juice
• Pepper (from the mill)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius fan-forced.
2. 2. Wash the potatoes thoroughly.
3. 3. Place the potatoes on a baking tray sprinkled with sea salt.
4. 4. Sprinkle the potatoes additionally with sea salt.
5. 5. Bake the potatoes in the oven for about 40 minutes until cooked through.
6. 6. Take the can of tuna and let it drain well.
7. 7. Crumble the tuna into small pieces using your fingers.
8. 8. Stir the Creme Fraiche together with the mayonnaise in a bowl.
9. 9. Finely chop the chives and add them to the cream.
10. 10. Gently fold the crumbled tuna into the cream mixture.
11. 11. Season the filling with a pinch of salt, some lemon juice, and black pepper.
12. 12. Take the finished potatoes out of the oven.
13. 13. Cut each potato lengthwise once.
14. 14. Loosen the inside of the potato slightly with a fork.
15. 15. Fill the potatoes with the tuna cream.
16. 16. Serve the potatoes immediately while warm.

Nutrition per serving

• kcal: 373
• Protein: 19 g · Fett/Fat: 25 g · Carbs: 17 g