Baked Potato with Thai Tuna Topping

Baked Potato with Thai Tuna Topping

Baked Potato with Thai Tuna Topping

Prep Time
10 Minutes
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.
  • 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

  • 1 Kaffir Lime Leaves

Key Products
Ground Ginger

Product Information

£ 1.69/unit,26g
Coriander Leaf

Product Information

£ 1.83/unit,7g
Chilli Flakes

Product Information

£ 1.98/unit,29g


  • 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.