Prep 15 mins | Cook 2 hrs | Serves 4

Select even-sized potatoes with a flattish side so they stand upright.

4 x 225g brushed potatoes, washed

185g can tuna in oil, drained and roughly flaked

1 cup reduced fat grated tasty cheese

1 ripe medium avocado, peeled and diced

2 tsp lemon juice

STEP 1:  Preheat oven to 180°C/160°C fan-forced. Using a fork, prick potatoes about 6 times. Wrap each in foil. Place on an oven rack and roast for 1 hour 15 minutes or until tender when tested with a skewer. Carefully remove from foil. Cut the top third of each potato lengthways. Using a spoon, scoop out potato flesh from both sides of potatoes and place in a bowl. Roughly mash potato, add tuna and 3⁄4 cup cheese. Season with salt and pepper to taste and stir until combined.

STEP 2:  Spoon potato mixture back into potatoes. Place on a baking tray lined with baking paper. Sprinkle with remaining cheese. Bake for 10–15 minutes until hot. Peel and dice avocado, toss with lemon juice. Serve potatoes with avocado.