Sweetcorn and tuna stuffed spuds

Ingredients:

• 8 (about 1.5kg) medium potatoes
• 1 can (410g) corn kernels, drained
• 1 can (170) shredded tuna in brine or oil, drained
• ¼ onion, finely chopped
• 3 Tbsp (45ml) mayonnaise
• ¼ cup (60ml) plain double-cream yoghurt
• Salt and milled pepper
• Handful fresh parsley, chopped
• Fresh herbs (such as coriander, parsley or basil), for serving
• Chopped fresh red chilli, for serving

Method:

1. Cook whole potatoes in a pot of unsalted water for about 20-30 minutes or until soft.
2. Preheat oven to 200°C.
3. Place cooked potatoes on a baking tray and bake for 45 minutes or until golden.
4. Mix corn, tuna, onion, mayonnaise, yoghurt, seasoning and parsley.
5. Cut a cross into the top half of each potato and squeeze sides lightly to open up.
6. Divide filling between potatoes, bake for a further 15 minutes.
7. Serve with fresh herbs and chopped red chilli.