Ingredients

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

Method

1. Wash potatoes and dry well on paper towel. Rub well with oil and salt and 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 peppers, feta, mozzarella, capers and a few chopped fresh sage or oregano leaves.
3. When the potatoes are cooked, cut a deep lid out of the centre and divide 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.
4. Serve with the potato lid and a crisp salad.