Baked potatoes with tuna

Ingredients for 2 servings:

• 6 m.-sized potatoes
• 2 spring onions
• 70 g tuna (can)
• 2 tsp mustard
• 250 ml whipping cream or Cremefine for cooking
• 1 pack of herbs (8 herbs, frozen)
• salt and pepper
• nutmeg
• Garlic salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Simple, sophisticated, meat-free and damn delicious!

Wash the potatoes and boil them in salted water with their skins on for about 20 minutes. Then let them cool, halve them lengthwise, and scoop out some of the insides with a teaspoon. Trim and slice the two spring onions. Drain the tuna and mix it with the spring onions, mustard, and the hollowed-out potato core. Fill the potato halves with the tuna and place it in a shallow baking dish. Mix the cream (or Cremefine) with the herbs and spices to make a sauce and season to taste. It should have a strong flavor—feel free to add plenty of salt, as the potato filling isn’t yet seasoned. Pour this sauce over the potatoes. Bake in a preheated oven at 200°C (top/bottom heat: 175°C) for about 20 minutes.