Baked Potato with Thai Tuna Topping

Baked Potato with Thai Tuna Topping

Baked Potato with Thai Tuna Topping

Prep Time
10 Minutes
Ingredients
9
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.
Ingredients
  • 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

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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