Dardanel Tuna Salad with Corn Baked Potato
Ingredients:
2 large fresh potatoes
1 can Dardanel Tuna Salad with Corn
50g corn
100g shredded cheddar cheese
50g Erzincan tulum cheese
1 tablespoon butter
1 tablespoon mustard
2 pickled cucumbers, diced
2 green onions, finely chopped
A pinch of salt
2 large fresh potatoes
1 can Dardanel Tuna Salad with Corn
50g corn
100g shredded cheddar cheese
50g Erzincan tulum cheese
1 tablespoon butter
1 tablespoon mustard
2 pickled cucumbers, diced
2 green onions, finely chopped
A pinch of salt
Instructions:
Place the potatoes on a baking sheet and bake at 200 degrees Celsius until soft, approximately 1 hour.
Remove from the oven and cut them in half lengthwise.
Using a spoon, scoop out the insides, leaving the edges intact. Transfer the scooped-out potato into a large bowl.
Add butter, half of the cheddar cheese, tulum cheese, and Dardanel Tuna Salad with Corn, gently mixing without mashing too much.
Add all the remaining ingredients and fill the potato skins generously. Sprinkle the remaining shredded cheddar on top.
Bake at 200 degrees Celsius for an additional 8-10 minutes.
Place the potatoes on a baking sheet and bake at 200 degrees Celsius until soft, approximately 1 hour.
Remove from the oven and cut them in half lengthwise.
Using a spoon, scoop out the insides, leaving the edges intact. Transfer the scooped-out potato into a large bowl.
Add butter, half of the cheddar cheese, tulum cheese, and Dardanel Tuna Salad with Corn, gently mixing without mashing too much.
Add all the remaining ingredients and fill the potato skins generously. Sprinkle the remaining shredded cheddar on top.
Bake at 200 degrees Celsius for an additional 8-10 minutes.
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