395kcal
28gprotein
5 minprep
60 mincook
1servings
Easy
A classic baked potato with a light tuna and sweetcorn filling using low-fat yogurt instead of mayo. Comforting, filling, and under 400 calories.
high-proteingluten-free
Ingredients
- 1 large baking potato (250g)
- 1 tin tuna in spring water (160g), drained
- 100g sweetcorn (tinned)
- 2 tbsp low-fat yogurt
- 1 tsp Dijon mustard
- Spring onion, sliced
- Salt and pepper
Method
- 1
Bake potato at 200°C for 60 min until crispy.
- 2
Mix tuna, sweetcorn, yogurt, mustard, and spring onion. Season.
- 3
Split potato and fill with tuna mixture.
Tip: Baked potatoes are a good source of potassium and vitamin C; the skin contains most of the fibre.
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