Method

• Step 1

  Prick the jacket potatoes all over with a fork, and bake in a pre-heated oven 170°C, for approx. 1-1 1/2 hours. Once they are crispy with a creamy centre remove from the oven to cool.

• Step 2

  Meanwhile, sauté the sliced onions and peppers in a knob of butter until tender.

• Step 3

  Once the potatoes are cool enough to touch, halve and scoop out the soft middle into a medium sized bowl. Mix in the second knob of butter with a fork and season with salt and pepper to taste.

• Step 4

  Warm the Campbell's Condensed Cream of Tomato Soup. Mix half the sweet peppers and onions into the soup and add the tarragon.

• Step 5

  Pour the soup mixture into the scooped out potato middles and stir well.

• Step 6

  Divide the potato mix between the four potato skins, stir in the tuna, maintaining a chunky finish.

• Step 7

  Top each potato with the remaining sweet peppers and onions, sprinkle each with mozzarella pieces and place under the grill, allowing the cheese to soften.

• Step 8

  Drizzle each with olive oil and the dish is now ready to serve.