This low-fat baked potato with tuna and cheese is packed with flavour, high in protein, low in fat thanks to fat-free cottage cheese. 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
- 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
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?
Pointers, tricks and troubleshooting tips for the perfect low-fat tuna and cheese baked potatoes.
Are tuna and cheese baked potatoes easy to make?
Yes, this baked potato recipe is super simple to make. With a little help opening tins and handling the hot jacket potatoes even the kids could easily make this family meal.
While the baked potatoes are cooking you have plenty of time to prepare the topping which can be kept in the fridge until the potatoes are cooked.
Perfect for a yummy dinner when you don’t want to spend hours in the kitchen.
Will I need any special equipment for this tuna and cheese baked potatoes recipe?
All the equipment you need should be easy to find in the average kitchen, no gadgets required.
There is a full list of suggested equipment on the recipe card at the bottom of this page.
Is this tuna and cheese baked potato suitable for vegetarians or vegans?
As one of the main toppings to this baked potato is tuna, this recipe is not suitable for vegetarians or vegans. That said, it could be easily adapted to suit either of these dietary needs.
To make this vegetarian you can switch the tuna out for something like sweetcorn or chopped cherry tomatoes work well too, mixed through with the cottage cheese.
Making this dish vegan isn’t something I’ve tried yet as you would need to replace the tuna and the cottage cheese. To keep this meal low fat you could try to replace the cottage cheese with firm tofu, pat dry before breaking up in a bowl, and mixing with some chopped spinach or grated carrot, season well. There are also vegan cream cheeses available that would make a nice topper but these tend to be quite high in fat so it's up to you.
Is this tuna and cheese baked potato recipe gluten-free?
Yes, there are no gluten-based ingredients in this recipe so it’s gluten-free. Make sure to check anything else you might be serving with this dish is also gluten-free.
Is this tuna and cheese baked potato keto-friendly?
As the basis of this recipe is a hearty baked potato it would not be keto-friendly. However, if you want to make a keto version why not use the tuna cottage cheese mix alongside a lovely crunchy salad.
Is this tuna and cheese baked potato healthy?
This tuna cheese baked potato is low in fat and a good sauce of protein and carbohydrates so can be enjoyed regularly as part of a balanced diet.
Is this tuna and cheese baked potato safe to eat while pregnant?
The NHS advises not to eat more than 4 tins of tuna per week during pregnancy and breastfeeding. This is because there is often an increased amount of mercury in tuna compared to other fish, and this can be harmful to the baby. For this recipe we’re using 2 cans of tuna to make four portions, so each has about ½ a can, this is well within the recommended limit, but be mindful of the rest of the week's meals.
Also, make sure to use cottage cheese made with pasteurised milk. These are the main things to be aware of if making this recipe for a pregnant woman. It’s important to check all the ingredients are in good condition, and the baked potatoes and topping are prepared and cooked hygienically.
A Mummy Too does not offer medical advice, please speak to a qualified health professional if you have any questions.
Is this tuna and cheese baked potato suitable for babies and toddlers?
When a child is over 6 months old, sitting up by themselves and happily eating solid foods all the ingredients in the recipe are ok for them to eat. Always monitor babies and young children whilst they are eating.
Make sure to cut their potato up into small manageable pieces and allow it to cool before serving.
The topping mix for this recipe contains salt, which young children don’t need in their diet. Remove their portion into a separate bowl before adding the salt for everyone else.
As with during pregnancy it's important to use pasteurised cottage cheese, and limit the weekly intake of tuna. The NHS has some great resources and further information on feeding young children, if you need any more help please speak to a medical professional.
What goes well with this tuna and cheese baked potato?
These cottage cheese and tuna topped baked potatoes are a lovely warming meal in themselves. You could serve them with a peppery rocket and tomato salad on the side, or some chopped spinach with cucumber chunks perhaps.
Can I make this recipe without chives?
If you don’t have any chives you can leave them out of this recipe, they do add a lovely slightly onion flavour which really lifts the tuna and cottage cheese mixture. Some fresh basil torn up on top might be a nice addition instead.
I haven’t got low fat cottage cheese, can I use something else?
Using low-fat cottage cheese is obviously a great way to keep this recipe low fat, you can use full-fat cottage cheese instead if you like.
Other alternatives could be to use low-fat cream cheese or firm tofu. Or if the amount of fat in the recipe isn’t an issue grated cheddar cheese is a delicious companion for both tuna and baked potatoes.
Can I add extra veggies to this recipe?
You can easily add extra veggies to this recipe, either serve them on the side as a fresh salad or if you like mix through a tin of sweetcorn into the tuna cottage cheese topping. Chopped peppers or celery also work well with tuna and cottage cheese, as do chopped cherry tomatoes. Have a look in the fridge and see what combinations you can come up with.
How should I store these tuna and cheese baked potatoes?
If you have any leftover tuna and cottage cheese mix, or baked potatoes they need to be stored in the fridge. Pop them into a suitable container, or cover them in a bowl with a beeswax wrap.
How long do tuna and cheese baked potatoes keep?
The tuna cheese topping will keep in the fridge for a couple of days. And as long as the potato has been kept separate from the topping this can keep for up to 4 days in the fridge.
Can I leave tuna and cheese baked potatoes out on the counter?
No, this dish can not be left out on the side, it contains fresh dairy and fish, any leftovers need to be kept in the fridge.
Can I make tuna and cheese baked potatoes ahead?
As the topping is so quick to make I would recommend just cooking the baked potatoes early if you want to get ahead. You can mix the topping as you reheat the potatoes.
The baked potatoes will keep in the fridge for up to 4 days so why not bake them when you have the oven on for something else and save them for another day.
Keep the potatoes whole, they will dry out and may absorb flavours from the fridge if you cut them in half. Allow them to cool and wrap them in a beeswax wrap or pop them into a sealed container until you’re ready to use them.
Remember you should only really reheat food once, so after these potatoes have been reheated they need to be eaten up.
Can I freeze tuna and cheese baked potatoes?
The tuna cottage cheese topping won’t keep well in the freezer so should be kept in the fridge. Jacket potatoes freeze well and will keep for up to 4 months.
Allow them to cool and keep them as whole potatoes, wrap well and label with the date so you know when to use them up by. Defrost in the fridge the night before so they don’t take ages to reheat. Once thawed consume within 24 hours and don't re-freeze already frozen food.
What is the best way to reheat tuna and cheese baked potatoes?
You can reheat baked potatoes in the microwave if you're short of time. Cut the potatoes in half and put them on a microwave-safe plate, loosely cover, and heat on full for 2-4 minutes. See if the potatoes are hot right through and return to the microwave if needed.
If like me you like a crispy jacket you can reheat your potatoes in the oven. Preheat the oven 180C/350F (160C fan), put the potatoes into the oven on a tray, and heat for 15 - 20 minutes, until hot right through. The potatoes will reheat quicker if you cut them in half, but the tops will dry out a bit so it's up to you which option you choose.
Can I make tuna and cheese baked potatoes in a different quantity?
Yes, if you need to make more or less of these baked potatoes you can. On the recipe card below you’ll see the servings near the top left is set to 4. This uses half a large baked potato per portion. Obviously, potatoes come in varying sizes so you might have 2 smaller potatoes making a portion each and a big one to be split in half for another 2 portions.
To change the number of servings simply click on the number on the recipe card and a little slide bar will pop up that you can move up or down to get the number of portions you want to make. Each of the ingredients will update automatically so you still have the correct ratio of everything to make however many baked potatoes you need to.
Can I make tuna and cheese baked potatoes in a different tin/tray?
If you don’t have a baking tray to hand, or there's not enough space in the oven you can put the potatoes straight onto the oven shelf, this is a great way to fit jacket potatoes in if you’re cooking a casserole at the same time. Make sure to use oven gloves when handling the potatoes they will be very hot!
Can I cook jacket potatoes in the microwave?
Jacket potatoes can be cooked in the microwave if you are short of time. Though the skins will go soft if you use this method.
Prick your potatoes all over and put them on a piece of kitchen towel on a microwave-safe plate. Microwave on full for 4 minutes, then turn the jacket potatoes over (careful, they will be very hot!), and microwave for a further 4 minutes.
Repeat this turning and checking process in 2 minute intervals until the potatoes are cooked through. Your potato will probably take about 10 minutes in total to cook, but this will vary depending on their size.
To get the best of both worlds and have perfectly cooked jackets with crispy skins in no time, why not start them off in the microwave and then crisp them up in the oven. Follow the microwave instructions above until the potatoes have had 4 minutes on each side and then transfer to the oven to finish them off, 15-20 minutes should be enough time for them to crisp up.
How can I make sure my jacket potatoes are perfectly cooked?
Jacket potatoes can sometimes seem like they take forever to cook, but as long as you prep them as directed, they'll be perfectly done after about an hour in the oven without any hands-on encouragement.
It can be a bit of a waiting game but it's definitely worth being patient for that crispy skin and delightfully fluffy inside. If you have particularly large potatoes they will take longer than the hour advised on the recipe card.
You'll know the potatoes are done when they look lovely and crispy on the outside and are soft to touch. Be careful when checking the potatoes as they will be very hot and give off steam - oven gloves are a must.
To check your potatoes are cooked you can use a skewer, it should be easy to push through and might have a few fluffy potato bits on it when you pull it out. If you get resistance or crunch, your potatoes may still be raw in the centre.
Why did my baked potato turn out dry and burned?
Perhaps the oven was too hot, or the baked potatoes were left in too long. Jacket potatoes will start to dry out and go really crispy on the outside when they are left in the oven for a very long time. Check them after an hour, they may need a little longer to cook if you have large potatoes but should be done within an hour and a half total. If you have the oven set really high to cook something else at the same time check the potatoes after 45 minutes as they will cook more quickly in a hot oven.
Why did my tuna and cheese baked potato turn out wet?
Sometimes cottage cheese can be a bit wet in the tub, you can give it a good stir or use a fork or small slotted spoon to get it out if you want to drain some of the excess moisture. Remember the tuna has a little fresh water in the tin which needs to be drained before mixing in the tuna otherwise your topping will be very wet!
How can I add/change the flavours in this tuna and cheese baked potatoes?
Baked potatoes are such an adaptable meal, you can change the toppings of this tuna and cheese jacket potato to include some extra veg, for example, a chopped pepper or a tin of sweetcorn work well. Try using a different tinned fish, or one in a flavoured sauce if you like, but remember to check the fat content and calories if you are trying to keep this recipe low fat.
Print this recipe for later
Here's that low-fat tuna cheese jacket potato recipe again in an easy, printable format.
Low-fat baked potato with tuna and cheese
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
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
Nutrition
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