Super easy and delicious!
Recipes
Stuffed potatoes
Ingredients
- 2 large potatoes
- 2 tins of tuna in olive oil
- 1 medium avocado
- Chives
- 1 medium tomato
- 80 g sweetcorn
- A splash of Borges extra-virgin olive oil
- A teaspoon of Borges balsamic vinegar of Modena
- A pinch of pepper
- Salt to taste
Step by step
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Step 1
Clean and cook the potatoes. Put in a pot with cold water, bring to a boil and cook for 30 to 40 minutes. Check regularly for doneness: if they are overcooked they will fall apart. Let the potatoes cool until they can be comfortably handled. Cut them in half and spoon out the insides to form a hollow.
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Step 2
In a bowl, combine the potato insides with the rest of the ingredients: the avocado and the tomato, finely diced, the finely chopped chives, the drained tuna and the corn. Add a dash of olive oil, a teaspoon of vinegar and a pinch of salt and pepper. Stir well to bind all the flavours together.
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Step 3
Carefully fill the potatoes to the top, lightly pressing down on the mixture so that it fills all the spaces, and garnish, if you like, with some chopped chives.
