Baked Potato with Tuna-Ricotta Salad

Or as I like to call it – Spring Potato. I always make this dish as soon as I smell the spring in the air, which to me means that it is high time for lighter, fresh and more colorful food!

The kind of food you can eat sipping a chilled rosé, preferably sitting outside in the sun. This particular dish is also perfect for barbeques.

The secret of the perfect baked potato: pre-boil or steam the potatoes first! This way they will not dry out in the oven and will not only maintain their great flavor, but also easily absorb other aroma’s (I rub my potatoes in with salt and olive oil before putting them in the oven).

U need (serves 4)

6-8 medium-large potatoes (not peeled!)

250 grams of ricotta

3 spring onions (chopped)

A handful of chives (chopped)

1 can of corn (drained)

1 can of tuna in olive oil (drained)

2 fresh tomatoes or a handful of sundried tomatoes (chopped)

Salt & Pepper

Olive oil

How to make it

Preheat the oven to 180°C.

Clean the potatoes thoroughly and pre-boil or steam them for about 15 minutes. Then puncture them with a fork in a few spots, rub them in with olive oil and salt and put them in the oven for about 20-30 minutes, until completely soft on the inside and a little crunchy on the outside.

In the meantime you can prepare the salad. In a large bowl, mix the ricotta with the spring onions, chives, corn, tuna and tomatoes.

When the potatoes are done, take them out of the oven, cut them along the length (not all the way through) and fill them with the salad. Sprinkle with some spring onion or chives and season with salt en freshly ground pepper.