About this recipe
A baked potato with tuna and sweetcorn is the lunch that feels like comfort food without a heavy cream sauce.
Greek yogurt stands in for mayo so the filling stays light and tangy. Four potatoes bake together on one rack.
Start the potatoes first. The tuna mix takes five minutes while they finish crisping.
BAKE THE POTATOES
Step 1
Heat the oven to 400°F. Prick each potato a few times with a fork. Rub with olive oil and 1/2 teaspoon of the salt.
Step 2
Place potatoes directly on the oven rack or on a sheet pan. Bake at 400°F until the skins are crisp and a knife slides in easily, 40 to 50 minutes.
FILLING
Step 3
While the potatoes bake, flake the drained tuna into a bowl. Stir in sweetcorn, yogurt, lemon juice, remaining salt, and pepper until creamy.
ASSEMBLE
Step 4
Split each potato lengthwise and fluff the insides with a fork. Spoon a quarter of the tuna mix into each. Finish with scallions if using and serve hot.
Tips
For crispier skins, bake the potatoes directly on the rack with a sheet pan on the rack below to catch drips.
For meal prep, bake potatoes ahead and reheat at 375°F for 10 to 12 minutes. Mix the tuna filling fresh or keep it cold up to 2 days.
Swaps
Greek yogurtLight mayonnaise
Use 3/4 cup; richer and less tangy. Macros will be higher in fat.
TunaCanned salmon
Same drained weight; richer flavor and still high protein.
Equipment
Oven · Sheet pan · Mixing bowl · Fork
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