Baked potatoes stuffed with tuna and chives

Ingredients

For 1 serving

• Potatoes300 g
• Canned tuna in water120 g
• Nonfat Greek yogurt80 g
• Chives4 g
• Grana Padano10 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, fish,

Method

1. Preheat the oven to 200 °C (conventional). Scrub the potatoes well, dry them, brush them with the oil and place them whole on a tray.
2. Bake for 45 minutes, until the skin is crisp and a skewer slides into the centre without resistance.
3. Meanwhile drain the tuna well and snip the chives.
4. Halve the potatoes lengthways (hold them with a tea towel, they're hot) and scoop out the flesh with a spoon, leaving a thin shell.
5. Mash the flesh with a fork and mix it with the tuna, Greek yoghurt, chives, salt and black pepper; fill the shells.
6. Sprinkle with grated Grana Padano and bake at 200 °C for 8 minutes, until golden on top.