This recipe is from the Schwartz website
Prep 10 mins
Cook 1 hour 30 mins
Crispy and tender baked potatoes topped with tuna, spring onions and reduced-fat crème fraiche, flavoured with aromatic herbs and spices for a Thai-style light and healthy lunch.
4 medium potatoes
2 x 185g tins tuna in oil, drained
2 spring onions, finely sliced
2 tbs reduced-fat creme fraiche
2 tbs reduced-fat coconut milk
1/2 tsp Schwartz Ginger Ground
1 tbs Schwartz Coriander Leaf
1/2 tsp Schwartz Chillies Crushed
1 Schwartz Kaffir Lime Leaves
STEP 1: Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
STEP 2: Prick each potato several times with a fork and place directly onto the oven shelf. Cook for 1 hour – 1 hour 30 minutes, depending on size, until the potato is tender and the skin crispy.
STEP 3: Place the remaining ingredients into a bowl, combine with a fork.
STEP 4: When the potatoes are cooked, score the top in a cross formation to open the skin, or slice in half, then generously spoon over the topping and serve.
Nutrition per serving: 351 kcalories, protein 29g, carbohydrates 36g, fat 11.5g, saturated fat 3.5g, fibre 3g, salt 0.7g,