Ingredients

• 4-6 even-shaped medium-sized starchy potatoes
• 10-12 semi-dried tomatoes, chopped
• 2 chargrilled capsicums, diced
• 100 grams marinated feta, crumbled
• ½ cup grated mozzarella
• ½ tablespoon capers
• a few chopped fresh sage or oregano leaves
• 185 gram can smoked tuna, well-drained

Method

1. Wash the potatoes and dry well on a paper towel. Rub well with oil and salt. Place in a 190ºC oven for 35 minutes or until the potatoes are tender.
2. While they are cooking, toss together the semi-dried tomatoes, chargrilled capsicums, feta, mozzarella, capers and sage or oregano leaves.
3. When the potatoes are cooked, cut a deep lid out of the centre and divide the tuna among the potatoes. Top with even amounts of the crumble and return to the oven for 10-12 minutes or until the filling is hot and the cheese is beginning to melt. Serve with the potato lid and a crisp salad.

Cooks Tips

- To save time, cook the potatoes in the microwave. Prick the washed potatoes with a fork and place them in a dish. Microwave on high power, 100% for 15 minutes or until the potatoes are tender. Fill and reheat in the microwave, allowing 5 minutes on high power.