Calories: 336 Preparation: 10 mins Cooking: 75 mins Serves: 4
4 baking potatoes, washed
25g/ 1oz butter
100g/ 4oz cheddar cheese, grated
1 x 85g bag watercress, roughly chopped
1 can (185g) tuna in spring water, drained
Salt and freshly ground black pepper
Preheat the oven to 220°C/ Fan 200°C/ Gas Mark 7. Place the potatoes on a baking tray and bake for about 1 hour or until tender.
Cut the potatoes in half length-ways and use a spoon to scoop the flesh into a bowl. Reserve the skins.
Mash the potato flesh with the butter and half the cheese. Add the watercress and tuna, then mix well. Season to taste.
Return this mixture to the potato skins, packing it into each. Place them on a baking tray then scatter over the remaining cheese. Return to the oven and bake for a further 10-15 mins or until the tops are golden.
Fat: 14.5g Saturated Fat: 8.8g Carbohydrate: 35.3g Protein: 18.3g Fibre: 2.8g Salt: 0.92g