Tuna, sweetcorn and spring onion jacket potatoes
Fluffy baked jacket potatoes are your weeknight classic comfort food and this one’s loaded with affordable ingredients: tasty tuna and sweetcorn with a spring onion topping. Serve with your favourite salad greens for an easy and nutritious meal for the whole whānau.
Ingredients
Method
Ingredients
- 4 Agria potatoes, washed
- 2 tins (370g) canned smoked tuna, drained and flaked
- 1 tin (410g) corn kernels
- ¼ cup sour cream
- 1 spring onion, sliced
Method
- Preheat your oven to 180°C fan bake. Pierce the potatoes 2-3 times with a fork, place on a baking tray and brush with oil and season. Bake for 1 ½ hours or until soft, then set aside to cool slightly.
- Meanwhile, in a medium bowl mix together the tuna, corn and half the spring onion. Season to taste.
- Cut open the cooked potatoes and top with the tuna mixture, sour cream and the remaining spring onion.
- Serve and enjoy!
Top tip: Add two finely diced celery sticks into the tuna mixture and make a flavoursome dressing to spoon over the top. Simply combine the sour cream with a quarter cup of mayonnaise, a handful of chopped chives and a squeeze of lemon.
To get this meal on the table faster, microwave your potatoes instead of baking them. Simply follow the instructions above to prepare your potatoes by piercing and brushing with oil, then place on a microwave-safe dish and microwave for 5 minutes. Turn the potatoes over and microwave for an additional 5-7 minutes or until tender.