- 4 large jacket potatoes
- 2 large onions, sliced
- 2 large red peppers, sliced
- 1 tin of tuna
- 1 295g can Campbell's Condensed Cream of Tomato Soup
- 1-2 knobs of butter
- 1 mozzarella ball; roughly cut into pieces (if you don't have mozzarella, this can be substituted for another cheese)
- 1 tsp. chopped tarragon
- Salt and pepper
- 1 tbsp olive oil
Step 1Prick the jacket potatoes all over with a fork, and bake in a pre-heated oven 170°C, for approx. 1-1 1/2 hours. Once they are crispy with a creamy centre remove from the oven to cool.
Step 2Meanwhile, sauté the sliced onions and peppers in a knob of butter until tender.
Step 3Once the potatoes are cool enough to touch, halve and scoop out the soft middle into a medium sized bowl. Mix in the second knob of butter with a fork and season with salt and pepper to taste.
Step 4Warm the Campbell's Condensed Cream of Tomato Soup. Mix half the sweet peppers and onions into the soup and add the tarragon.
Step 5Pour the soup mixture into the scooped out potato middles and stir well.
Step 6Divide the potato mix between the four potato skins, stir in the tuna, maintaining a chunky finish.
Step 7Top each potato with the remaining sweet peppers and onions, sprinkle each with mozzarella pieces and place under the grill, allowing the cheese to soften.
Step 8Drizzle each with olive oil and the dish is now ready to serve.