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Heat the oven to 200C fan
Place the potatoes in a baking dish so they have a little room to move around, but are pretty snug
Drizzle them in a little olive oil and use your hands to ensure they're coated. Sprinkle with a little salt and pierce the skins with a fork or narrow knife
Bake in the oven for around an hour, or until cooked through
Heat a drizzle of oil in a non-stick pan. Add the red pepper and spring onions and fry on a medium heat for 3 minutes until soft
Add the soft cheese, mature cheese spread, drained tuna, sweetcorn, milk, peppers and onions and grated cheddar to a mixing bowl. Season with salt and pepper and give it a good stir
When the potatoes are cooked, cut a cross in the top of them, before squeezing the sides to push out some of the potato flesh
Add a knob of butter before using a fork to push it through the potato, right up to the skins
Top the potatoes with the tuna cheese, spreading the filling right up to the edges of the dish
Finish with grated cheese, before grilling