Stuffed potatoes
Serves 2 #STARFineFoods Ingredients: 2 large potatoes 2 cans of tuna in olive oil 1 medium avocado Chives 1 medium tomato 3 oz sweet corn A splash of STAR extra-virgin olive oil A teaspoon of vinegar A pinch of pepper Salt to taste Instructions:Clean and cook the potatoes. Put them in a pot with cold water, bring to a boil and cook for 30-40 minutes. It is important to check regularly for doneness. If they are overcooked they will fall apart.
Let the potatoes cool until they can be comfortably handled. Cut them in half and spoon out the insides to form a hollow.
In a bowl, combine the potato insides with the rest of the ingredients: the avocado and the tomato, finely diced, the finely chopped chives, the drained tuna, and the corn. Add a dash of STAR extra-virgin olive oil, a teaspoon of vinegar and a pinch of salt and pepper. Stir well to blend the flavors.
Carefully fill the potatoes completely, lightly pressing down on the mixture so that it fills all the spaces, and garnish, if you like, with some chopped chives.
Ingredients
- 2 large potatoes
- 2 cans of tuna in olive oil
- 1 medium avocado
- Chives
- 1 medium tomato
- 3 oz sweet corn
- A splash of STAR extra-virgin olive oil
- A teaspoon of vinegar
- A pinch of pepper
- Salt to taste
Instructions
Clean and cook the potatoes. Put them in a pot with cold water, bring to a boil and cook for 30-40 minutes. It is important to check regularly for doneness. If they are overcooked they will fall apart.
Let the potatoes cool until they can be comfortably handled. Cut them in half and spoon out the insides to form a hollow.
In a bowl, combine the potato insides with the rest of the ingredients: the avocado and the tomato, finely diced, the finely chopped chives, the drained tuna, and the corn. Add a dash of STAR extra-virgin olive oil, a teaspoon of vinegar and a pinch of salt and pepper. Stir well to blend the flavors.
Carefully fill the potatoes completely, lightly pressing down on the mixture so that it fills all the spaces, and garnish, if you like, with some chopped chives.
Clean and cook the potatoes. Put them in a pot with cold water, bring to a boil and cook for 30-40 minutes. It is important to check regularly for doneness. If they are overcooked they will fall apart.
Let the potatoes cool until they can be comfortably handled. Cut them in half and spoon out the insides to form a hollow.
In a bowl, combine the potato insides with the rest of the ingredients: the avocado and the tomato, finely diced, the finely chopped chives, the drained tuna, and the corn. Add a dash of STAR extra-virgin olive oil, a teaspoon of vinegar and a pinch of salt and pepper. Stir well to blend the flavors.
Carefully fill the potatoes completely, lightly pressing down on the mixture so that it fills all the spaces, and garnish, if you like, with some chopped chives.
Total Time: 45 minutes
Serves: 2