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Baked Potato with Thai Tuna Topping
Prep Time
10 Minutes
Ingredients
9
Servings
4
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.
Ingredients
4 medium potatoes
2 x 185g tins tuna in oil, drained
2 spring onions, finely sliced
2 tablespoons reduced-fat creme fraiche
2 tablespoons reduced-fat coconut milk
½ teaspoon Ground Ginger
1 tablespoons Coriander Leaf
½ teaspoon Chilli Flakes
Key Products
Instructions
- 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
- 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.
- 3 Place the remaining ingredients into a bowl, combine with a fork.
- 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.
Nutritional Information
| Typical Values | Amount |
|---|---|
| Energy | 351 |
| TotalFat | 29 |
| SaturatedFat | 3.5 |
| Salt | 0.7 |
| Carbohydrates | 36 |
| Fiber | 3 |
| Sugar | 2 |
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