Creamy Tuna Stuffed Spuds (Potatoes)

• 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)

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.

potatoes, mornay sauce, tuna, spring onions, cheese

Taken from www.food.com/recipe/creamy-tuna-stuffed-spuds-potatoes-377532 (may not work)