Cut the two baked potatoes in half, scoop out the inside and return the skins onto the baking tray. Then, mash the hot potato with the cream cheese and butter, add the finely diced red peppers, chives, salt, black pepper and gently mix. Fold in the infused tuna and carefully pile the fish mash into the potato skins.

Mix the grated cheese, breadcrumbs and mixed herbs in a bowl. Sprinkle this mixture over the filled potatoes, pressing into place where necessary. Finally, place under a hot grill for a minute or two until the cheesy breadcrumb topping is golden and bubbling.