A simple and tasty weeknight meal that makes a change from regular jacket spuds - these beauties are loaded with Mexican-spiced tuna, kidney beans and cheese
Pre-heat the oven to 200C/180C fan/gas 6. Microwave both potatoes for 10 minutes on full power and then transfer to the oven to crisp up their jackets for a further 15-20 minutes.
Take the potatoes out of the oven and cut in half. Scoop the flesh out into a bowl leaving the skins in tact. Using a fork mash the potato together with the butter and cheese. Then mix in the tuna filler until combined.
Spoon the potato mixture back into the skin shells and pop under the grill for a few minutes until golden and bubbling. Serve immediately with plenty of salad.