Creamy Tuna Celery Jacket Potatoes

Ingredients

• 6 large sebago potatoes, scrubbed
• 1 tbsp extra virgin olive oil
• 1/2 cup whole-egg mayonnaise
• 1/4 cup sour cream
• 2 tsp lemon juice
• 2 celery stalks, finely chopped
• 125g can corn kernels, drained
• 185g can tuna in springwater, drained
• 2 green onions, sliced
• extra sliced green onion, to serve

Method

1. Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Pat potatoes dry with paper towel. Pierce all over with a fork. Place potatoes (6 large Sebago potatoes, scrubbed) on prepared tray. Drizzle with oil (1 tbsp extra virgin olive oil). Season well with salt and pepper.
2. Roast for 1 hour 15 minutes or until golden and tender. Stand potatoes for 5 to 10 minutes or until cool enough to handle.
3. Meanwhile, combine mayonnaise (1/2 cup whole-egg mayonnaise), sour cream (1/4 cup sour cream) and lemon juice (2 tsp lemon juice) in a bowl. Add celery (2 celery stalks, finely chopped), corn (125g can corn kernels, drained), tuna (185g can tuna in springwater, drained) and onion (2 green onions, sliced). Season with salt and pepper. Stir to combine.
4. Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open top. Place on plates. Divide tuna mixture evenly among potatoes. Serve sprinkled with extra green onion (Extra sliced green onion, to serve).