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Lunch

Jacket potato with tuna and sweetcorn

A classic baked jacket potato topped with tuna mayonnaise and sweetcorn — a comforting, budget-friendly lunch.

Prep
10 min
Cook
60 min
Total
70 min
Portions
2
  • Easy
  • Pregnancy
  • First trimester
  • Second trimester
  • Third trimester
  • Gluten-free
  • High-protein
  • Budget-friendly
  • Quick and easy
Jacket potato with tuna and sweetcorn served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Preheat the oven to 200°C (fan 180°C).
  2. Step 2. Prick the potatoes several times with a fork and bake for around 60 minutes until the skins are crisp and the centres are soft.
  3. Step 3. Meanwhile, mix the drained tuna, sweetcorn, mayonnaise and spring onion in a bowl.
  4. Step 4. Once the potatoes are cooked, cut a cross in the top and squeeze gently to open.
  5. Step 5. Spoon the tuna mixture over each potato and season with black pepper before serving.

Allergens for your selection

  • Contains: Fish
  • Contains: Eggs

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.