Tuscan Crumble Topped Baked Potatoes
Preparation Time: 50 minutes
Serves: 4-6
INGREDIENTS
4-6 even-shaped medium-sized potatoes
10-12 semi-dried tomatoes, chopped
2 chargrilled peppers, diced
100 grams marinated feta, crumbled
½ cup mozzarella, grated
½ tblsp capers
a few chopped fresh sage or oregano leaves
185 gram can smoked tuna, well-drained
10-12 semi-dried tomatoes, chopped
2 chargrilled peppers, diced
100 grams marinated feta, crumbled
½ cup mozzarella, grated
½ tblsp capers
a few chopped fresh sage or oregano leaves
185 gram can smoked tuna, well-drained
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METHOD
1. Wash potatoes and dry well on paper towel. Rub well with oil and salt and place in a 190ºC oven for 35 minutes or until the potatoes are tender.
2. While they are cooking toss together the semi-dried tomatoes, chargrilled peppers, feta, mozzarella, capers and a few chopped fresh sage or oregano leaves.
3. When the potatoes are cooked, cut a deep lid out of the centre and divide tuna among the potatoes. Top with even amounts of the crumble and return to the oven for 10-12 minutes or until the filling is hot and the cheese is beginning to melt.
4. Serve with the potato lid and a crisp salad.
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