Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Mackerel-stuffed potato skins recipe

0 ratings

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

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.
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.
Meanwhile, toss the lettuce, tomatoes, remaining pepper, onion, sweetcorn and coriander with the lime juice. Serve alongside the potato skins.

*Timings correct for a 800W microwave.

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