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Tuna jacket potatoes

Baked potatoes with crisp skins and fluffy insides, filled with creamy tuna and sweetcorn.

Prep
10 min
Cook
60 min
Total
70 min
Serves
4 people
  • Budget-friendly

Ingredients

4 people

Quantities adjust to the number of servings.

  • Potato (4 large baking potatoes)1 kg
  • Sunflower oil1 tsp
  • Tinned tuna (in spring water)2
  • Tinned sweetcorn1
  • Greek yoghurt150 g
  • Spring onions½ bunch
  • Cucumber1
  • Saltto taste
  • Ground black pepperto taste

Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.

Method

  1. Heat the oven to 200°C (180°C fan). Prick the potatoes with a fork, rub them with a little oil and sprinkle with salt.

  2. Put them straight onto the oven shelf and bake for 55–60 minutes, until the skins are crisp and the insides completely soft.

  3. Meanwhile, mix the drained tuna, sweetcorn, yoghurt and sliced spring onions, and season.

  4. Cut a cross in the top of each potato, squeeze it open a little and pile in the filling.

  5. Serve with sliced cucumber.