1. Preheat the oven to 180°C (160° fan) | 350F | gas 4. Place the potatoes on a baking tray and rub with oil. Season with salt and pepper.
2. Bake until the skins are crisp and the flesh is soft to the tip of a knife, about 1-1 1/4 hours.
3. When ready, remove from the oven and let cool on the tray. In the meantime, stud the bay leaf to the onion using the cloves. Place in a saucepan with the milk and warm over a medium-low heat until the milk starts to steam.
4. Melt the butter in a saucepan set over a medium heat. Whisk in the flour to make a smooth roux, cooking and stirring until golden, about 2-3 minutes.
5. Strain the warm milk into a jug and then gradually whisk it into the roux until fully incorporated. Bring to a simmer and cook until slightly reduced, whisking occasionally, about 8-10 minutes.
6. Whisk in both cheeses, the tuna, 1 tbsp chives, and some salt and pepper to taste. Preheat the grill to hot.
7. Cut the potatoes in half and scoop out about a generous 1 tbsp potato from each half. Return the halves to the baking tray and fill with the mornay sauce.
8. Grill until golden-brown and bubbling, about 2-3 minutes. In the meantime, blanch the broccoli in a saucepan of salted, boiling water until just tender, about 3 minutes.
9. Transfer the skins and broccoli to a platter. Garnish with the remaining 1 tbsp chives before serving.
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