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COOKING with the kids.

INGREDIENTS (Serves 2) 2 large baking potatoes, scrubbed 1 x 160g can Princes tuna chunks in spring water, drained 100g low fat soft cheese 4 tbsp soured cream 2 tbsp chopped fresh chives Salt and pepper Cherry tomatoes and mixed leaf salad, to serve.

METHOD 1. Preheat the oven to 200degC, fan oven 180degC, Gas Mark 6. Prick the potatoes, then bake them for approximately one hour, or until tender.

2. Tip the can of tuna into a bowl and flake into chunks.

3. Mix together the low fat soft cheese, soured cream and most of the chives. Season with salt and pepper.

4. Split the baked potatoes and place on serving plates. Fill with the soured cream mixture and share the tuna between them. Serve with cherry tomatoes and a mixed leaf salad.

CAPTION(S):

BAKED POTATOES WITH SOUR CREAM, SPRINGWATER TUNA & CHIVES

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Title Annotation:Features
Publication:South Wales Echo (Cardiff, Wales)
Article Type:Recipe
Date:Nov 12, 2016
Words:144
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