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Lunch recipe

Loaded Tuna and Sweetcorn Jacket Potatoes with Lemon and Yoghurt

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Crisp jacket potatoes filled with tuna, sweetcorn, spring onion, lemon, and Greek yogurt.

Start planningStart cookingIngredients
55 min510 kcal2 base servingsBudgetComfortingFilling
ContainsFish, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: tuna, sweetcorn, potatoes

Dietary fit: Gluten-free, Dairy-free, Lower Sugar

Serving tip: Serve with a side salad if you want to stretch it into a bigger lunch.

Tuna Sweetcorn Jacket Potatoes plated and ready to serve.

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Ingredients

What you need

  • 4 potatoes
  • 2 tins tuna
  • 1 tin sweetcorn
  • 2 spring onion
  • 100g Greek yogurt
  • 1 lemon
  • 1 tbsp olive oil

You'll also need

oven, bowl

Method

Step by step

Up to 8 clear steps
  1. Tuna Sweetcorn Jacket Potatoes cooking step 1: Get prepped.
    Step 1

    Prep the ingredients

    Prick the potatoes all over with a fork, then microwave on high for 8 to 10 minutes until they are starting to soften.

    10 min
  2. Tuna Sweetcorn Jacket Potatoes cooking step 2: Start cooking.
    Step 2

    Bake until golden

    Heat 1 tablespoon olive oil, then transfer the potatoes to a 200C oven and bake for 15 to 20 minutes until the skins are crisp and the centres feel fluffy when squeezed with tongs.

    20 min
  3. Tuna Sweetcorn Jacket Potatoes cooking step 3: Build the flavour.
    Step 3

    Cook the tuna

    Drain the tuna and sweetcorn, finely slice the spring onions, and zest and halve the lemon.

  4. Tuna Sweetcorn Jacket Potatoes cooking step 4: Bring it together.
    Step 4

    Mix the sauce

    Mix the tuna, sweetcorn, spring onions, Greek yogurt, lemon zest, and a squeeze of lemon juice in a bowl for 1 minute.

    1 min
  5. Tuna Sweetcorn Jacket Potatoes cooking step 5: Finish the dish.
    Step 5

    Finish and serve

    Split the hot potatoes open and fluff the middles with a fork.

  6. Step 6

    Finish and serve

    Spoon over the tuna sweetcorn filling and serve while the potatoes are hot. Taste once everything is assembled, then add a little salt and black pepper only if needed.