🥔 Tuna and Corn Stuffed Baked Potatoes

Ingredients

• 🥔1.75 lb (800 g) potatoes
• 🐟8.5 oz (240 g), 2 cans canned tuna in water
• 🌽1 cup (160 g) canned corn
• 🍅7 oz (200 g) tomato
• 🧅1/2 small (60 g) red onion
• 🫒1.5 tbsp (22 ml) olive oil
• 🌿1 bunch parsley
• 🧂1 pinch salt
• 🌿1 pinch ground black pepper

• Recipes with potatoes
• Recipes with tomato
• Recipes with red onion

How to make it, step by step

1. Preheat the oven to 400°F (200°C). Wash the potatoes well, prick them several times with a fork, and bake them whole for 40-45 minutes until tender when pierced (to speed things up, microwave them for 8-10 minutes before putting them in the oven).
2. While they bake, drain the tuna and corn well. Dice the tomato and red onion small.
3. Mix the flaked tuna, corn, tomato, and onion in a bowl; dress with the olive oil, salt, and pepper, and stir.
4. Cut the potatoes in half lengthwise, lightly fluff the flesh with a fork, and spoon the tuna and corn filling on top. Sprinkle with chopped parsley and serve hot.