Creamy Tuna and Celery Jacket Potatoes

Sourced from a weekly published food magazine in Australia - Super Food Ideas. Great easy meal for a week night! We sped things up by microwaving the potatoes and just finishing them in the oven for crispness.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 6  large potatoes, scrubbed
• 1  tablespoon olive oil
• 1⁄2 cup mayonnaise, whole-egg
• 1⁄4 cup sour cream
• 2  teaspoons lemon juice
• 2  celery ribs, finely chopped
• 125  g corn kernels, drained
• 185  g tuna, in springwater, drained
• 2  spring onions, sliced
•  salt and pepper, to season

Directions

1. Preheat oven to 200c/180 if fan forced. Line baking tray with baking paper, place potatoes on the tray, drizzle with olive oil and season with salt and pepper. Bake for 1 hour 15 minutes or until golden and tender.
2. Stand potatoes for 5 -10 minutes or until cool enough to handle. Meanwhile, combine the mayonnaise, sour cream and lemon juice in a bowl. Add celery, corn, tuna and spring onion. Season with salt and pepper and stir to combine.
3. Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open the top. Place on plates and top with tuna mixture. Enjoy!