Tuna and sweetcorn jacket potatoes recipe

Tuna and sweetcorn jacket potatoes recipe

10 ratings

Try topping classic jacket potatoes with tuna and sweetcorn for an easy family dinner idea that's so simple to make. Serve with salad, sliced radishes and a scattering of dill for a comforting family favourite. See method

  • Serves 4
  • 10 mins to prepare and 1 hr 15 mins to cook
  • 420 calories / serving
  • Healthy

Ingredients

  • 4 baking potatoes
  • 1 tsp olive oil
  • 4 radishes, finely sliced
  • 100g pack butterhead salad, to serve

For the filling

  • 4 tbsp light mayonnaise
  • 2 tbsp creamed horseradish sauce
  • 2 x 145g tins tuna in spring water, drained
  • 4 spring onions, finely sliced
  • 325g tin sweetcorn, drained
  • 100g mature Cheddar, grated
  • 1 red chilli, deseeded and finely chopped
  • 10g fresh dill, finely chopped
  • ¼ lemon, juiced
Jamie says: ”Did you know that a baked potato doesn’t count as one of your 5-a-day, but swap in a sweet potato and it does.”

Each serving contains

  • Energy

    1765kj
    420kcal
    21%
  • Fat

    15g 21%
  • Saturates

    5g 24%
  • Sugars

    9g 10%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 46.7g Protein 25.8g Fibre 5.7g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Rub the potatoes with the oil and season with salt, then transfer to a baking tray. Bake for 1 hr 15 mins or until the skin is crispy and the flesh inside is tender. Alternatively, microwave the potatoes for 5 mins on high, then rub with oil and season, before baking for 30-35 mins to crisp up.
  2. Meanwhile, mix the mayonnaise and horseradish, then mix with the tuna, spring onions, sweetcorn, cheese, chilli and most of the dill. Stir in a squeeze of lemon to taste.
  3. Cut open the cooked potatoes and season; top with the tuna mix. Serve with the radishes and salad leaves, scattered with the remaining dill.

See more Family dinner ideas

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