Three baked potatoes topped with a mixture of tuna, sweetcorn, and chopped vegetables, served on a white plate. The dish features a creamy filling and is garnished with sweetcorn. A spoon rests beside the plate, with a glass of water in the background.

Tuna and Corn Stuffed Potatoes

Serving Time icon
Portions : 4
Clock icon
Total Time : 60 mins

Made With

A green and yellow can of Green Giant sweetcorn, labelled Original Naturally Sweet. The can features an illustration of a giant figure made of leaves, promoting its health benefits. The text highlights it as one of your five-a-day servings, with corn images on the side.
Original

Ingredients

  • 340g can Green Giant Sweet Corn, drained
  • 4 large baking potatoes
  • Oil
  • 4 tbsp light mayonnaise
  • 2 x 200g cans tuna in spring water, drained
  • 6 spring onions, trimmed and finely chopped
  • Salt and pepper
Equipment
  • Baking tray
  • Medium mixing bowl

Children will love these stuffed potatoes, perfect to serve on a cold day for supper with a crisp salad for some crunch.

Preparation

  1. Heat the oven to 200C/400F/gas mark 6. Prick the scrubbed potatoes all over with a fork, then rub the skins with olive oil. Place on a baking tray and place in the oven to bake for 1-1 1/4 hours until tender. Test with the point of a sharp knife.
  2. Cut the potatoes in half and scoop the flesh into a bowl, leaving a rim of firm potato around the edge of the skin. Add the mayonnaise to the potatoes and mash together. Add the tuna, spring onions and sweet corn, season if needed then pile the mixture back into the potato shells. Place back on the baking tray and return to the oven to heat through for 5 minutes.
  3. Serve with a mixed salad.

Tips

  • Instead of tuna, try sliced frankfurters, use about 150g