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Baked Potato with Thai Tuna Topping
Ingredients
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4 medium potatoes
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2 x 185g tins tuna in oil, drained
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2 spring onions, finely sliced
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2 tablespoons reduced-fat creme fraiche
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2 tablespoons reduced-fat coconut milk
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½ teaspoon Ground Ginger
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1 tablespoons Coriander Leaf
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½ teaspoon Chilli Flakes
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1 Kaffir Lime Leaves
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.
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