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Tuna and Sweetcorn Jacket Potatoes

Crispy baked potatoes with a lemony tuna, sweetcorn and yoghurt filling.

Ingredients

• 4 large baking potatoes
• 290 g tinned tuna in spring water
• 150 g tinned sweetcorn
• 150 g natural yoghurt
• 1 lemon
• 3 spring onions

Method

1. Heat the oven to 200C (180C fan).
2. Prick the potatoes all over with a fork. Put them directly on the oven shelf and bake for 60 to 70 minutes, until the skins are crisp and the middles are soft.
3. Near the end of the cooking time, drain the tuna and sweetcorn and slice the spring onions.
4. Mix the tuna, sweetcorn and spring onions with the yoghurt and a squeeze of lemon juice. Season with salt and pepper.
5. Cut a cross in the top of each potato and squeeze the sides to open it up. Fluff the insides with a fork.
6. Spoon the filling over and serve.