Low-fat baked potato with tuna and cheese

This low-fat baked potato with tuna and cheese is packed with flavour, high in protein, low in fat and when paired with naturally fat-free cottage cheese and a sprinkling of chives. It makes for a delicious mid-week meal.

Baked potatoes form the basis of so many of our favourite family meals, and this recipe makes use of tuna, which is a really popular addition.

And it’s such a convenient ingredient – we always have a tin or two in the cupboard.

Here’s how to make this tasty fish dish.

Ingredients

Equipment

Instructions

Preheat the oven to 200C/400F (180C fan).

Skewer the potatoes through a few times to allow steam to reach the middle, then place on a baking tray.

Bake in the oven for 1 hour.

In a bowl, combine the tuna, cottage cheese.

Add lemon juice, salt, pepper and half the chives.

Mix with a fork until well combined.

Cut the potatoes in half lengthways and serve a half for each person, topped with a quarter of the tuna mix.

Finish with a sprinkle of the remaining chives.

Dig in!

Which toppings and seasonings do you love to add to your jacket potato?

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5 from 1 vote

Low-fat baked potato with tuna and cheese

This low-fat baked potato with tuna and cheese is packed with flavour, high in protein, low in fat and when paired with naturally fat-free cottage cheese and a sprinkling of chives. It makes for a delicious mid-week meal.

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Potato-based mains

Cuisine: American

Keyword: jacket potato, potatoes, tuna

Servings: 4 servings

Calories: 191kcal

Author: Emily Leary

Ingredients

• 2 baking potatoes
• 224 g (7.9 oz) tuna in springwater (equivalent to 2 160g tins, drained)
• 300 g (10.6 oz) fat-free cottage cheese
• 10 g (0.4 oz) fresh chives finely chopped
• 1 pinch salt and pepper
• 1/2 lemon juice

Equipment

• Weighing scales
• Citrus juicer
• Skewer
• Non-stick baking sheet
• Kitchen knife
• Chopping board
• Mixing bowl
• Fork

Instructions

• Preheat the oven to 200C/400F (180C fan).
• Skewer the potatoes through a few times to allow steam to reach the middle, then place on a baking tray and bake for 1 hour.
• In a bowl, combine the tuna, cottage cheese, lemon juice, salt, pepper and half the chives. Mix with a fork until well combined.
• Cut the potatoes in half lengthways and serve a half for each person, topped with a quarter of the tuna mix.
• Finish with a sprinkle of the remaining chives.

Video

Notes

This recipe was originally provided by Princes

Nutrition

Calories: 191kcal | Carbohydrates: 26g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 25mg | Sodium: 401mg | Potassium: 666mg | Fiber: 2g | Sugar: 2g | Vitamin A: 141IU | Vitamin C: 15mg | Calcium: 91mg | Iron: 2mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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