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Tuscan Crumble Topped Baked Potatoes

  • 50 minutes
  • 4-6
Tuscan Crumble Topped Baked Potatoes


  • 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


  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.

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