Baked Potato with Thai Tuna Topping
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.
- 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.