Baked potato skins

1

250 grams of half potatoes, 100 grams of water-soaked canned tuna, 120 grams of mozzarella cheese, 15 grams of olive oil, 2 grams of black pepper, 2 grams of salt, 20 grams of garlic, 2 grams of shredded black pepper, 2 grams of fresh nine-layer tower shredded; food pairing; 60 grams of mashed potato salad, 2 cherry tomatoes, 20 grams of green peas.

2

Wash the potatoes, put them in the pan and cook them with the skin. Remember to cook them over medium to medium heat, otherwise the skin will be bad if it breaks.

3

Rub the cheese pieces with cheese until shredded.

4

Shred cheese and set aside.

5

Then, chop up the garlic and set aside.

6

After the potatoes are cooked, cut them in half with a knife.

7

Then, use a spoon to take out the pulp of the potato.

8

Keep one centimeter of meat on the potatoes.

9

After that, open the tuna can.

10

Heat a frying spoon on high heat, add olive oil and stir-fry the garlic until fragrant.

11

Add in canned tuna and stir-fry.

12

Put the mashed potatoes into the pan and fry well.

13

Add a little salt and stir well.

14

Sprinkle with a little black pepper to taste.

15

Then, spoon the stir-fried mixture of tuna and mashed potatoes into the prepared potato cup.

16

Smooth with a spoon.

17

Sprinkle shredded mozzarella cheese on top.

18

Sprinkle with a little black pepper on the cheese.

19

Place the chopped potato skins on a baking sheet.

20

Adjust the preheated oven to 180 degrees, place the baking sheet on the middle rack, and bake for 10 minutes.

21

Remove the skin with slightly yellow skin.

Features of Baked Potato Skins: Golden yellow color, rich aroma, soft and tender texture, delicious flavor. Friendly Tips: 1. Be sure to boil the potatoes over low to medium heat; the water should just be at a gentle simmer. Do not use high heat, otherwise the skins will break. 2. When scooping out the potato flesh, do not pierce through the skin; leave about one centimeter of potato flesh. 3. The filling can be made according to your own preferences, such as shrimp meat, bacon bits, mushroom pieces, etc. 4. Do not use too much filling when stuffing; just level it off so it is slightly raised. Sprinkle the cheese evenly. You can also use shredded mozzarella cheese, which is more convenient.