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Pregnancy Recipe

Lunch

Baked potato with tuna and corn

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

Prep
10 min
Cook
60 min
Total
70 min
Portions
2
  • Easy
  • Pregnancy
  • Gluten-free
  • High-protein
  • Budget-friendly
  • Quick and easy
baked potato with tuna and corn 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.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

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

Method

  1. Step 1. Preheat the oven to 400°F (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, corn, mayonnaise and scallion 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.