Ingredients
- 1 medium-sized baking potato
- 1/2 cup canned tuna, drained
- 1/4 cup canned sweetcorn, drained
- 1 tablespoon Greek yogurt or mayonnaise
- 1 tablespoon chopped fresh chives
- Salt and pepper to taste
Nutritional Information
- Calories: 300
- Protein: 20g
- Fat: 5g
- Carbohydrates: 45g
- Fiber: 5g
- Micronutrients: Provides vitamin A, vitamin C, vitamin D, calcium, and iron.
Preparation
- Preheat oven to 400°F (200°C). Wash the baking potato and prick it several times with a fork.
- Place the potato on a baking sheet and bake for 45-60 minutes until tender and cooked through.
- In a bowl, combine drained tuna, drained sweetcorn, Greek yogurt or mayonnaise, chopped fresh chives, salt, and pepper to make the filling.
- Once the potato is cooked, carefully split it open and fluff the insides with a fork.
- Spoon the tuna and sweetcorn filling over the potato.
- Serve hot as a filling and satisfying lunch option.
