Low Fat Baked Potatoes with Sweet Chilli Tuna Topping

Ingredients:

4 large unpeeled potatoes (about 740 g or over 1 pound)
425 g (13 oz) Can of Tuna in Springwater
2 sliced spring onions
1 chopped tomato
2 chopped gherkins
1/4 cup of sweet chilli sauce
1 tablespoon of lemon juice
1 tablespoon of chopped coriander
Salt and pepper
1 cup of low fat sour cream

Directions:

First preheat you oven at 200 C (400 F). Take the potatoes, prick them with a fork and place them in a microwave safe glass bowl. Cover the bowl with a glad wrap and nuke it for about 20 minutes. Meanwhile, prepare the filling by putting the tuna, spring onions, tomato, gherkins, sweet chilli sauce, sour cream and chives in a bowl and mix together well while adding salt and pepper to taste. After nuking the potatoes and they become tender, drain them and put them in the preheated oven for about 5 minutes till the skins bakes. Remove from the oven and cut each potato across from the top, pushing up the sides providing space for the filling. Spoon the filling over each of the potato to finish. It makes 4 servings.

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