Description

Fluffy baked potatoes stuffed with a creamy, savory tuna and sweetcorn filling—this dish is the perfect balance of comfort and nutrition. Quick to prepare, satisfying, and endlessly customizable, it’s great for any meal!

Ingredients

Scale

4 large baking potatoes (e.g., Russet)
1 can (150g) tuna in water or oil, drained
1 cup (150g) sweetcorn, drained
3 tbsp mayonnaise (or Greek yogurt for a lighter option)
1 tsp lemon juice
Salt and black pepper to taste
Optional toppings: shredded cheese, fresh chives, sour cream

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Instructions

Preheat your oven to 400°F (200°C). Wash the potatoes and poke a few holes in each one with a fork to allow steam to escape. Place them directly on the oven rack or a baking tray and bake for 45–60 minutes, or until the skins are crispy and the insides are tender.
While the potatoes bake, prepare the filling. In a mixing bowl, combine the drained tuna, sweetcorn, mayonnaise, and lemon juice. Mix well and season with salt and black pepper to taste. For added flavor, stir in fresh herbs like parsley or chives.
Once the potatoes are baked, let them cool for a few minutes. Cut a slit down the center of each potato and gently fluff the insides with a fork.
Spoon the tuna and sweetcorn mixture into each potato. If desired, sprinkle shredded cheese on top and return to the oven for 5 minutes to melt.
Serve immediately, garnished with fresh chives or a dollop of sour cream. Pair with a side salad or steamed veggies for a complete meal.

Notes

1️⃣ Use the Right Potato: Opt for starchy potatoes like Russet or Maris Piper for the best fluffy texture and crispy skin. Their structure holds the filling perfectly.

2️⃣ Customize the Filling: Add your twist to the tuna and sweetcorn mix—try Greek yogurt for a lighter option, chili flakes for heat, or shredded cheese for indulgence.

3️⃣ Crispier Skin Tip: Rub the potatoes with olive oil and sprinkle with salt before baking. This ensures beautifully crisp, golden skin while keeping the insides soft and fluffy!

Prep Time: 10 min
Cook Time: 50 min