Tuna-Stuffed Potatoes

Wash the unpeeled potatoes under running water to remove any traces of soil. Fill a pan with water and bring to a boil. Boil the potatoes in their skins until soft, about 20 minutes. Check they are soft by pricking with a fork. Drain and let cool (this step is important because if the potatoes are not fully cool, the skin will fall off when you cut them).

Drain the tuna and put into a bowl. Add the tomato sauce and grated cheddar cheese (you can also use any other cheese you have in your fridge). Mix well and set aside.

When the potatoes are at room temperature or cold, cut in half lengthwise and scoop out the flesh with a spoon. Don’t remove all the flesh. You need to leave enough so that the skin doesn't break while you're filling them.

Add a little of the potato flesh to the tuna, tomato, and cheese mixture. Mix well.

Now fill the potato halves with the mixture. Cover with a little mozzarella cheese and put in the oven at 400ºF for 10 minutes.

They're ready to serve as soon as they come out of the oven.