Creamy Tuna and Celery Jacket Potatoes

• large potatoes↗6

  scrubbed

• olive oil↗1 tablespoon
• mayonnaise↗1⁄2 cup

  whole-egg

• sour cream↗1⁄4 cup
• lemon juice↗2 teaspoons
• celery ribs↗2

  finely chopped

• corn kernels↗125 g

  drained

• tuna↗185 g

  in springwater, drained

• spring onions↗2

  sliced

• salt and pepper

  to season

Step-by-step instructions

1. 1

   Preheat oven to 200c/180 if fan forced. Line baking tray with baking paper, place potatoes on the tray, drizzle with olive oil and season with salt and pepper. Bake for 1 hour 15 minutes or until golden and tender.

2. 2

   Stand potatoes for 5 -10 minutes or until cool enough to handle. Meanwhile, combine the mayonnaise, sour cream and lemon juice in a bowl. Add celery, corn, tuna and spring onion. Season with salt and pepper and stir to combine.

3. 3

   Using a small knife, cut a cross in the top of each potato. Gently squeeze the base of each potato to open the top. Place on plates and top with tuna mixture. Enjoy!