Skip to content
Mackerel-stuffed potato skins recipe

Mackerel-stuffed potato skins recipe

0 ratings

Created by The Tesco Real Food team

Simple ingredients come together to create this delicious, comforting dish that will appeal to all the family. Tinned mackerel is a great budget-friendly addition to your storecupboard for rustling up a quick and tasty meal, so keep some in stock! See method

  • Serves 4
  • Takes 35 mins
  • 398 calories / serving
  • Freezable
  • Gluten-free

Ingredients

  • 4-pack baking potatoes, scrubbed and pricked all over with a fork
  • 1 tbsp vegetable oil
  • 2 x 125g tins mackerel in tomato sauce, drained and flaked
  • 1 red pepper, half chopped, half sliced
  • 1 red onion, half chopped, half sliced
  • 200g tin sweetcorn, drained
  • 10g fresh coriander, finely chopped
  • 210g pack mozzarella, drained and cut into 1cm chunks
  • 130g pack shredded iceberg lettuce
  • 150g cherry tomatoes, sliced
  • 1 lime, juiced​
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    1665kj
    398kcal     20%

  • Fat

    20g 28%

  • Saturates

    7g 33%

  • Sugars

    10g 11%

  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 31.6g Protein 20.6g Fibre 5.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Microwave the potatoes on high* for 8-10 mins, in batches if needed, until a knife passes easily through the centre. Transfer to a baking tray, rub all over with the oil, then bake for 5-6 mins until the skins are crisp and golden. Set aside until cool enough to handle.
  2. Preheat the grill to high. Halve the potatoes widthways and scoop the centres into a bowl. Mash with a fork, then fold through the mackerel, the chopped pepper and onion, half the sweetcorn and half the coriander. Spoon back into the potato skins and return to the baking tray. Top with the mozzarella and a grind of black pepper, then grill for 3-4 mins until the cheese has melted.
  3. Meanwhile, toss the lettuce, tomatoes, remaining pepper, onion, sweetcorn and coriander with the lime juice. Serve alongside the potato skins.

Freezing and defrosting guidelines

Freeze the stuffed, cooled potato skins without the cheese topping in an airtight container for up to 3 months. Defrost in the fridge before topping with the mozzarella; grill until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Budget meals

You may also like

Be the first to comment

Before you comment please read our community guidelines.