potatoesThe humble potato becomes the star attraction on the plate.

For flavour variations replace the tuna with salmon, creamed corn or crushed pineapple.



1 Serve

2 Serves

Potato, scrubbed

1 large

2 large

Sour cream or yoghurt

1 T

2 T

Canned tuna

½ x 95g can

1 x 95g can

Cheese, grated

¼ cup

½ cup

Vegetables, chopped, e.g. celery, parsley, red or green pepper, spring onion.

1-2 T

2-4 T



  1. Pre-heat oven to 200º C.
  2. Bake potato in the oven for 45-60 minutes. Alternatively, cook potato in the microwave – cook on high for 3 minutes, check with skewer. Some microwaves have a 'potato' button.
  3. Cut potato in half lengthwise and scoop out cooked flesh into a bowl. Leave about ½ cm thickness of skin.
  4. Mash potato with a fork until fluffy and add remaining ingredients. Mix well and put mixture back into the skin.
  5. Place on a baking tray and cook for 10 minutes.


Variation: replace tuna with canned cream corn or canned crushed pineapple.

Serving Suggestion: serve with a green salad or coleslaw.

Leftover Ingredients: put the remaining tuna in a covered container in the refrigerator and use the following day as a sandwich filling.


Recipe from Cooking for Older People – Easy Recipes for One or Two,
Canterbury District Health Board.

Abbreviations Used in Recipes

utensilst = teaspoon

T = tablespoon

ml = millilitre

g = gram

º C = degrees Celsius

cm = centimetre