Tuna and Sweetcorn Jacket Potatoes with Chive Yoghurt

Name: Tuna and Sweetcorn Jacket Potatoes with Chive Yoghurt
Total time: 1 h 15 min
Cuisine: British
Ingredients: 4 baking potatoes, about 300 g each; 2 tins tuna in spring water, 145 g tins, drained; 160g tinned sweetcorn, drained; 4 spring onions, sliced; 150g 0% fat Greek yoghurt; 2 tbsp fresh chives, snipped; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tomato, chopped

Crisp-skinned baked potatoes piled with tuna, sweetcorn and a cool chive yoghurt.

Time1 hr 15
LevelEasy
Costabout £2.20 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4baking potatoesabout 300 g each
2tins tuna in spring water145 g tins, drained
160 gtinned sweetcorndrained
4spring onionssliced
150 g0% fat Greek yoghurt
2 tbspfresh chivessnipped
1 tbsplemon juice
1 tbspolive oil
1tomatochopped

Method

1
Heat the oven to 200°C (180°C fan). Prick the potatoes, rub with the oil and bake directly on the oven shelf for 1 hour until the skins are crisp and the middles soft.
60 min
2
Mix the yoghurt, chives and lemon juice with a pinch of pepper.
3
Flake the tuna into a bowl. Stir in the sweetcorn, spring onions and tomato.
4
Split the hot potatoes open and fluff the insides with a fork.
5
Spoon in the tuna mix and top with the chive yoghurt. Eat straight away.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.