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• Fish and Shellfish
• Baked Potato with Thai Tuna Topping

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• Serves 4
• Easy
• Prep 10 mins
• Cook 1 hour 30 mins
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  431 Rating(s)

Ingredients

• 4 medium potatoes
• 2 x 185g tins tuna in oil, drained
• 2 spring onions, finely sliced
• 2 tbs reduced-fat creme fraiche
• 2 tbs reduced-fat coconut milk
• 1/2 tsp Schwartz Ginger Ground
• 1 tbs Schwartz Coriander Leaf
• 1/2 tsp Schwartz Chillies Crushed
• 1 Schwartz Kaffir Lime Leaves

Crispy and tender baked potatoes topped with tuna, spring onions and reduced-fat crème fraiche, flavoured with aromatic herbs and spices for a Thai-style light and healthy lunch.

Method

Step 1

Pre-heat the oven to 200°C, 400°F, Gas Mark 6.

Step 2

Prick each potato several times with a fork and place directly onto the oven shelf. Cook for 1 hour – 1 hour 30 minutes, depending on size, until the potato is tender and the skin crispy.

Step 3

Place the remaining ingredients into a bowl, combine with a fork.

Step 4

When the potatoes are cooked, score the top in a cross formation to open the skin, or slice in half, then generously spoon over the topping and serve.

Nutrition per serving

351 kcalories, protein 29g, carbohydrates 36g, fat 11.5g, saturated fat 3.5g, fibre 3g, salt 0.7g,

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