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Nutrition: per serving

  • kcal439
    low
  • fat5g
    low
  • saturates2g
  • carbs33g
  • sugars7g
  • fibre3g
  • protein64g
  • salt1.7g
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Method

  • step 1

    Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potato several times with a fork and put it straight onto a shelf in the hottest part of the oven. Bake for approximately 1 hour, or until it is soft inside.

  • step 2

    Mix tuna with chilli, spring onion, cherry tomatoes and coriander. Split jacket potato and fill with the tuna mix and cottage cheese.

Recipe from Good Food magazine, February 2012

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.3 out of 5.22 ratings

cdownes

I really enjoyed this swapped cottage cheese for zero fat authentic Greek yogurt no chilli so used sriracha sauce. Absolutely delicious !

Samantha Ali 1 avatar

Samantha Ali 1

A star rating of 3 out of 5.

I wouldn't say this was very tasty or filling. I added one green bean, half a small onion, thyme, garam masala and some cumin to the tuna, and a pimento. I just added some red pepper flakes since I didn't have any chilli. I think I have to make something else, this may not cut it.

Sable Rain avatar

Sable Rain

A star rating of 2 out of 5.

I didn't enjoy this recipe at all. Taste is subjective, but, for me, the flavour and texture of the tuna did not pair well with the rest of the ingredients. I gave the recipe 2 stars, though, because I thought substituting cottage cheese for sour cream and butter was a good idea.

mercuryzelda avatar

mercuryzelda

A star rating of 5 out of 5.

This was delicious. I used sun-dried tomatoes instead of fresh since I had some in the fridge and they were great! I only doubled the cottage cheese and I had enough filling for two potatoes.

Poppy_47

A star rating of 4 out of 5.

I used a sweet potato instead and left out the cottage cheese. It was even more delicious and very low calorie, but extremely filling.

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