Spicy Tuna, Corn & Red Kidney Bean Jacket Potatoes

Another favorite in the office. Just a great healthy power dish for lunch. Okay, the potato might be a bit heavy, but it does give you a nice filled tummy 😉 -enjoy-


6 – 8 large baking potatoes / about 2½ kg . We just love sweet potatoes with this filling.

For the filling

2 x 200 g tin of tuna in brine (drained)
400 g tin of sweet corn (drained)
400 g tin of red kidney beans (drained)
sweet red pointed pepper (chopped)
half large bunch of parsley or some fresh or frozen dill (finely chopped)
3 tbs crème fraiche or to taste
3 tbs mayonnaise or to taste

sea salt to taste
hot sauce (I used Encona’s Creole Sauce) to taste

Just put all the ingredients together in a bowl, mix well and put aside in the fridge for the time being.

Wash and dry your potatoes well. If you like your skin a bit crispy, just drizzle them with olive oil all over. Season with freshly ground pepper & salt and put them in the oven at 200 degrees for one hour or until soft inside. (pinch with fork to see when ready).

If you do like your potato skin soft, just follow the steps above and cover each potato with clingfilm. Then put them in the oven.

When ready, cut the potatoes open and fill them with your delicious bean, corn and tuna filling. We left the tuna out for the vegetarians among us. The taste is just as great.



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