@ngaotuyet141193: Trả lời @Thùy Dương kem nâng tông, chống nắng , trắng da cao cấp của hàn quốc, chuẩn chính hãng

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Wednesday 24 June 2026 11:06:51 GMT

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Tuna Melt Jacket Potato Bake A couple of years ago I shared my first jacket potato traybake. Creamy Dauphinoise baked potatoes with loads of garlic and oozy camembert in a thick, cheesy sauce... I've made a few different versions of this over the years - one of my favourites was the Smokey Cheese & Baked Bean one I shared a couple of weeks ago...so I thought it was about time I did a Tuna Melt version! Red pepper, spring onions and tuna in a herby cheese sauce, spread over the baked potatoes and finished with that golden crispy cheddar topping. This is a dinner you have got to get on your list this week! I've written up the recipe below, I hope you like it! A x Feeds 4 4 large baking potatoes Oil for roasting 1 red pepper finely chopped 4 spring onions, finely chopped 280g garlic & herb soft cheese (I used the large Philadelphia) 70g mature cheese spread 2 tins of tuna (I used the 110g tins of pre-drained) 80g tin of sweetcorn (drained) 50ml milk 50g grated cheddar cheese (plus around 70g extra for the topping) Butter for the potatoes Finely chopped fresh chives to finish (optional) Salt and ground black pepper Heat the oven to 200C fan (425F) Place the potatoes in a baking dish so they have a little room to move around, but are pretty snug. Drizzle them in a little olive oil and use your hands to ensure they're coated. Sprinkle with a little salt and pierce the skins with a fork or narrow knife. Bake in the oven for around an hour, or until cooked through. In the meantime, make the cheesy tuna. Heat a drizzle of oil in a non-stick pan. Add the red pepper and spring onions and fry on a medium heat for 3 minutes until soft. Set aside to cool a little. Add the soft cheese, mature cheese spread, drained tuna, sweetcorn, milk, peppers and onions and grated cheddar to a mixing bowl. Season with salt and pepper and give it a good stir. When the potatoes are cooked, cut a cross in the top of both of them, before squeezing the sides to push out some of the potato flesh. Add a knob of butter to each of the potatoes, before using a fork to push it through the potato, right up to the skins. Top the potatoes with the tuna cheese, spreading the filling right up to the edges of the dish. Finish with grated cheese, before grilling on a medium heat for 5-7 minutes until golden brown and bubbling. Top with a few finely chopped chives and serve with salad! #comfortfood #jacketpotato #easydinner

Tuna Melt Jacket Potato Bake A couple of years ago I shared my first jacket potato traybake. Creamy Dauphinoise baked potatoes with loads of garlic and oozy camembert in a thick, cheesy sauce... I've made a few different versions of this over the years - one of my favourites was the Smokey Cheese & Baked Bean one I shared a couple of weeks ago...so I thought it was about time I did a Tuna Melt version! Red pepper, spring onions and tuna in a herby cheese sauce, spread over the baked potatoes and finished with that golden crispy cheddar topping. This is a dinner you have got to get on your list this week! I've written up the recipe below, I hope you like it! A x Feeds 4 4 large baking potatoes Oil for roasting 1 red pepper finely chopped 4 spring onions, finely chopped 280g garlic & herb soft cheese (I used the large Philadelphia) 70g mature cheese spread 2 tins of tuna (I used the 110g tins of pre-drained) 80g tin of sweetcorn (drained) 50ml milk 50g grated cheddar cheese (plus around 70g extra for the topping) Butter for the potatoes Finely chopped fresh chives to finish (optional) Salt and ground black pepper Heat the oven to 200C fan (425F) Place the potatoes in a baking dish so they have a little room to move around, but are pretty snug. Drizzle them in a little olive oil and use your hands to ensure they're coated. Sprinkle with a little salt and pierce the skins with a fork or narrow knife. Bake in the oven for around an hour, or until cooked through. In the meantime, make the cheesy tuna. Heat a drizzle of oil in a non-stick pan. Add the red pepper and spring onions and fry on a medium heat for 3 minutes until soft. Set aside to cool a little. Add the soft cheese, mature cheese spread, drained tuna, sweetcorn, milk, peppers and onions and grated cheddar to a mixing bowl. Season with salt and pepper and give it a good stir. When the potatoes are cooked, cut a cross in the top of both of them, before squeezing the sides to push out some of the potato flesh. Add a knob of butter to each of the potatoes, before using a fork to push it through the potato, right up to the skins. Top the potatoes with the tuna cheese, spreading the filling right up to the edges of the dish. Finish with grated cheese, before grilling on a medium heat for 5-7 minutes until golden brown and bubbling. Top with a few finely chopped chives and serve with salad! #comfortfood #jacketpotato #easydinner

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