Tuna mornay loaded potato skins

SERVES 4 PREP AND COOK TIME 1 HOUR 15 MINUTES

4 large (1.2kg) red-skinned potatoes 1 tablespoon extra virgin olive oil

50g butter

2 small (150g) carrots, cut into small pieces 1 medium (150g) brown onion, chopped ⅓ cup (50g) plain flour

2 cups (500ml) milk

2 tablespoons Dijon mustard

1 cup (120g) grated cheddar cheese

425g can tuna in brine, drained

¼ cup chopped fresh chives

¼ teaspoon ground paprika steamed greens or salad, to serve

1 Preheat the oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.

2 Cut the potatoes in half lengthways; brush lightly with half the oil. Bake, cutside down, for 30-40 minutes, or until the flesh is soft enough to scoop. Scoop the flesh out of the potato, leaving a 1cm-thick shell. (Reserve the scooped out flesh for mashed potato another night.) Drizzle potato shells with remaining oil and season with salt and pepper. Bake skins, cut-side up, for 15 minutes or until brown on the cut surface.

3 Meanwhile, melt butter in a medium saucepan over medium heat. Add carrot and onion. Cook, stirring, for 5 minutes or until the carrot is starting to soften. Sprinkle in flour; stir to coat the vegetables well. Gradually stir in milk; cook, stirring, until mixture boils and thickens.

4 Stir in the mustard and ¾ cup cheese. Add tuna and half the chives to the pan, breaking up any lumps – don’t stir too much or the tuna will be mushy. Season to taste with salt and pepper.

5 Meanwhile, preheat grill on high.

6 Spoon the tuna mornay mixture into the potato skins, piling it up. Sprinkle with remaining cheese. Grill until golden and bubbling. Sprinkle with a little paprika.

7 Serve potato skins with remaining chives and steamed greens or salad, if desired.

Not suitable to freeze or microwave.