This jacket potato recipe is a #HubSquad submission from one of our lovely members Laura! We suggested swapping tuna in oil for tuna in spring water for a lower calorie option and serving with a side salad or baking a tray of your favourite veggies as a side, for a whole food-based and plate-modelled meal. We’ve also added the nutritional content.
Pictured with the Up Beet Salad.
- 4 potato, large skin on
- 380g g tuna, canned, in spring water drained and flaked
- 1 corn, cob kernels removed, can also use tinned
- 1 avocado peeled and diced
- ¼ cup chives chopped
- 1 cup cheese, tasty, low fat grated
- salt and pepper to taste
- Pre-heat oven to 200 degrees celcius.
- Prick potatoes 6-8 times with a skewer or fork.
- Wrap potatoes with foil and put onto a baking tray and bake for 45 minutes or until soft.
- Meanwhile, combine the tuna, corn, avocado, chives, salt and pepper in a large bowl.
- Once potatoes are cooked, cool slightly. Halve potatoes, scoop out flesh and roughly mash potato, saving the skin shells. Alternatively if the potatoes are too small or soft to scoop out, you can cut the top open into quarters and spread it open with a fork.
- Add tuna mixture to half the potato mash and spoon the mixture into potato shells. If cutting potato open then just add toppings as is to open potato.
- Sprinkle with cheese and bake for 15-20 minutes or until cheese is melted and golden.
- Serve with a side salad or bake a tray of your favourite vegetables such as zucchini, pumpkin, red onion, carrot or capsicum with the potatoes in the oven.
- 1 ½ serve of carbohydrate
- 1 serve of protein
- 1 serve of fat