Golden potato cups with creamy tuna.
Cook time: 50 mins | Prep time: 20 mins | Serves: 12
Ingredients.
6 medium desire potatoes, scrubbed. Use any preferred medium potato
60 ml extra virgin olive oil
110 g cream cheese, softened
90 g ( ½ cup) canned tuna, drained
55 g ( ⅓ cup) semi sun-dried tomatoes, chopped, plus 1 tbsp of the oil from the jar
1 tablespoon finely chopped flat-leaf parsley
sea salt flakes and freshly ground black pepper to taste
200 g (2 cups) shredded mozzarella
30 g (⅓ cup) finely grated parmesan reggiano
1–2 shallots (spring onions), thinly sliced, to serve
Method.
1. Place the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Cook for 10 minutes until just tender (a knife should meet slight resistance). Drain and set aside until cool enough to handle.
2. Preheat the oven to 200°C (220°C fan). Grease a 12-hole muffin tin with olive oil (about 1 teaspoon per hole, or enough to coat base well).
3. Halve the potatoes. Place each half, cut-side up, in the muffin holes. Using a small glass or cup (about 4 cm wide on the base), press down firmly to flatten the centre and push the potato up the sides to form a rough “cup”. Season potato cups with salt and pepper.
4. Bake on the top shelf for 30 minutes until the edges are golden and crisp.
5. Meanwhile, combine the cream cheese, tuna, semi sun-dried tomatoes and reserved oil, parsley, and a good pinch of salt and pepper in a bowl. Mix until well combined.
6. Remove the tin from the oven. Spoon the tuna mixture evenly into each potato cup with a teaspoon. Scatter over the mozzarella, then finish with parmesan.
6. Return to the oven (top shelf) for 10 minutes or until the cheese is melted and bubbling.
7. Rest in the tin for 10 minutes (this helps them hold their shape). Carefully scoop out with a spoon and place on a board. Scatter with sliced shallots. Season with extra salt and pepper to taste.
Serving Note:
Great recipe for meal prepping. Just replace them in the air fryer for that ‘just-made’ crunch. Will last in a glass airtight container, refrigerated for 4 days.
