Tuna Stuffed Potato Skin

WHAT YOU WILL NEED:
2 russet potatoes, scrubbed, patted dry, and rubbed with olive oil
olive oil for brushing the potato skins
sweet paprika for sprinkling the potato skins
fine sea salt or coarse salt for sprinkling the potato skins

Tuna Dip:
1 can Century Tuna Mayo Spread
1 ½ cup potatoes scraped from the skin
¼ cup grated cheese
2 tablespoons sour cream
1 teaspoon chopped spring onion

HERE'S HOW:

1. Prick the potatoes a few times with a fork and bake them in the middle of a preheated 425°F oven for 1 hour. Let the potatoes cool, halve them lengthwise, and scoop them out, leaving a 1/4-inch shell and reserving the potato pulp for another use.
2. Brush the potato skins with the oil, sprinkle them with paprika, the salt, and pepper to taste, and bake them in the middle of the preheated 425°F oven for 20 to 25 minutes, or until they are crisp and golden brown.
3. For the tuna dip: Mix all ingredients together.
4. Fill in potato skins.