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Jacket potato topped with tuna

Jacket Potato with a twist great as a post workout meal

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Ingredients:

  • 4 large potatoes
  • 425g can tuna in spring water, drained, flaked
  • 2 x 125g can corn kernels, drained, rinsed
  • 1/4 cup whole-egg mayonnaise
  • 1 green onion, thinly sliced diagonally

Directions:

  1. Position oven rack just above centre of oven.
  2. Preheat oven to 200°C/180°C fan-forced.
  3. Scrub and rinse potatoes. Pat dry. Pierce each potato 6 times with a fork and wrap in foil.
  4. Place on oven rack. Bake for 1 hour 30 minutes or until tender when a skewer is inserted into centre. Transfer to a plate. Stand for 10 minutes.
  5. Combine tuna, corn and mayonnaise in a bowl. Season with salt and pepper.
  6. Remove foil from potatoes. Return to plate.
  7. Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes.
  8. Place potatoes on plates. Top with tuna mixture. Sprinkle with onion. Serve

Nutrition Value: Per Potato

Calories: 368 kcal

Protein: 27g

Carbohydrates: 48g

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