Golden potato cups with creamy tuna.
Cook time: 50 mins | Prep time: 15 mins | Serves: 12
Ingredients.
6 medium desire potatoes, scrubbed. Use any preferred medium potato
3 tablespoons (60 ml) extra virgin olive oil, for greasing
110g cream cheese, softened
90g ( ½ cup) canned tuna in springwater or oil, drained, flaked
55g ( ⅓ cup) semi sun-dried tomatoes, chopped
1 tablespoon of sun-dried tomatoes oil from the jar
1 tablespoon finely chopped flat-leaf parsley
1 teaspoon sea salt flakes, extra to taste
1/4 teaspoon cracked black pepper, extra to taste
200g (2 cups) shredded mozzarella
30g (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 10–12 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 (180°C fan). Grease a 12-hole muffin tin with olive oil (about 1 teaspoon per hole, or enough to coat base well).
Halve the potatoes lengthways. Place each half, cut-side up in the tin. 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”.
3. Bake on the top shelf for 30 minutes until the edges are golden and crisp.
4. Meanwhile, combine the cream cheese, tuna, semi sun-dried tomatoes and reserved oil, parsley, salt and pepper in a bowl. Mix until well combined.
5. Remove the potatoes 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). Scatter with sliced shallots. Carefully scoop out with a spoon and season with extra salt and pepper to taste.
Tip: If your potatoes are on the larger side, you may have extra filling. Just mound it a little higher.
