Twice Baked Potatoes

This is a simple dish, and a good way to use canned tuna.

4 Large baking potatoes

1 can tuna, drained

1 large celery stalk, finely chopped

1 onion, minced

1 Tbs capers, rinsed and chopped (optional)

1 tsp dried thyme

1/4 cup grated cheddar cheese

1/4 cup grated Italian/Parmesan cheese

1/4 cup natural/plain yogurt

salt and pepper to taste

Preheat oven to 350 F/180 C. Wrap potatoes in foil, and bake for 30-45 minutes, or until potatoes are soft. Let cool, and then cut a slit across the top, leaving about 3/4" at each end. Push the ends together to open the potato.

Using a tablespoon, scoop out the flesh of the potato and place in a large bowl. Leave some flesh in the potato to help keep its shape. Repeat with all potatoes.

Mash the potato in the bowl and combine the rest of the ingredients and mix well. Season to taste. Stuff each potato with the filling, and sprinkle more grate cheese on top. Place in a baking dish, and bake for about 30 minutes, or until cheese on top is bubbly and brown.