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Tuna melt potato skins recipe

Tuna melt potato skins recipe

10 ratings

Anyone can have a go at making this easy, affordable and healthy jacket potato dish. Great for a filling lunch or no-fuss dinner. See method

  • Serves 4
  • 1 hr 10 mins
  • 374 calories / serving
  • Healthy
  • Gluten-free


  • 4 large baking potatoes
  • 1 tsp olive or vegetable oil
  • 75g Creamfields grated mature Cheddar
  • 50g spring onions, sliced
  • 2 x 145g tins tuna in brine, drained
  • 15g fresh flat-leaf parsley, chopped
  • 1 Little Gem lettuce, chopped
  • ¼ cucumber, sliced
  • 100g low-fat natural yogurt
Low in fat and high in protein

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    5g 24%
  • Sugars

    6g 7%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 45.4g Protein 24.4g Fibre 4.9g


  1. Preheat the oven to gas 5, 190°C, fan 170°C. Prick the potatoes all over with a fork, then microwave for 10 mins*. Transfer to a baking tray, rub with the oil, then bake for 45 mins until crisp and tender.
  2. Halve the potatoes and scoop out the centres, putting them in a bowl. Mix with the cheese, spring onions, tuna and parsley, then spoon back into the potato shells. Return to the oven for 15 mins or until crisp and golden.
  3. Meanwhile, mix the lettuce and cucumber in a bowl. Serve alongside the tuna melt potato skins with a little yogurt alongside,

*Timings correct for an 800w microwave.

Tip: Try using an air-fryer to cook the potatoes. Follow the machine instructions for baking potatoes, then cook the filled potatoes for 5-10 mins at 180°C until crisp and golden. You may need to do this in 2 batches.

See more Potato recipes

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