Quick Tuna and Sweetcorn Jacket Potatoes
Ingredients
4 servings
- 4large baking potatoes, pricked
- 2 tins (about 320 g)tinned tuna in spring water, drained
- 200 gtinned sweetcorn, drained
- 60 mlmayonnaise
- 3spring onions, finely sliced
- 80 gcheddar cheese, grated
- 20 gbutter
- to tastesalt and black pepper
Nutrition
Per serving · 4 servings total
505kcal
27.5gProtein
52gCarbs
20.5gFat
6gFibre
155 kcal / 100g
Allergens
FishEggsDairy
Steps
- 1Prick the potatoes all over with a fork and rub lightly with a little oil and salt.
- 2Microwave the potatoes on high for 12–15 minutes, turning halfway, until soft when squeezed.
- 3While they cook, tip the drained tuna into a bowl and flake with a fork.
- 4Add the sweetcorn, mayonnaise, and sliced spring onions to the tuna, season with salt and pepper, and mix well.
- 5Cut a deep cross into the top of each cooked potato and squeeze the sides to open them up.
- 6Add a small knob of butter to each potato and let it melt into the fluffy centre.
- 7Spoon the tuna and sweetcorn filling generously over the potatoes.
- 8Scatter with grated cheddar and serve straight away.