Lemon & Thyme Tuna Stuffed Potatoes
2 80g cans of lemon and thyme infused tuna
2 freshly baked large potatoes (rubbed with a little olive oil and sea salt before baking to ensure a crisp skin)
Large knob of butter
1 tablespoon cream cheese
Quarter of a red pepper, finely diced
2 tablespoons of chopped chives
75g grated cheddar cheese
15g fresh breadcrumbs
A generous pinch of dried mixed herbs
A pinch of ground black pepper and salt