Jacket potatoes with Rio Mare Tuna and sour cream
Ingredients
For 4 servings
4 large baking potatoes
160 g of Rio Mare tuna in olive oil
120 g of sour cream or soft cream cheese
A drizzle of olive oil
Salt
A few sprigs of fresh thyme (or other fresh herbs to taste)
Black pepper
4 large baking potatoes
160 g of Rio Mare tuna in olive oil
120 g of sour cream or soft cream cheese
A drizzle of olive oil
Salt
A few sprigs of fresh thyme (or other fresh herbs to taste)
Black pepper
Stampa Ricetta
Preparation
1. Wash the potatoes thoroughly without peeling them and wrap each one individually in aluminum foil.
2. Place the potatoes in a preheated oven at 200°C (390°F) and bake for about 1 hour. Remove them from the oven, make a lengthwise cut on top, gently open them, and use a fork to break up the flesh in the center. Season with a little salt and a drizzle of olive oil.
3. Fill each potato with sour cream, then top with the well-drained Rio Mare tuna. Garnish with a few sprigs of fresh thyme (or other aromatic herbs) and finish with a little freshly ground black pepper.
4. Serve immediately, accompanied by a small fresh vegetable salad (optional).
