Tuna (or Ham) and Sweetcorn Stuffed Potato

Serves 1

1 medium potato, skin on, pricked and boiled (or microwaved) until tender
1/2 can tuna in spring water (or Ham)
1/4 cup whole kernel corn
Small spring onion, finely chopped
2 Tbsp Lite Sour Cream

Cut the potato in half length-ways and scoop out the flesh of the potato, taking care not to damage the skin. Mix with the remaining ingredients and return to the potato skins.

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