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The Knowledge > Recipes >
Monday, 21st May 2012
Jacket potato topped with tuna
Jacket Potato with a twist great as a post workout meal
By LA Muscle on 21.05.2012 05:11 pm
RATE: 
Ingredients: 
- 4 large potatoes
- 425g can tuna in spring water, drained, flaked
- 2 x 125g can corn kernels, drained, rinsed
- 1/4 cup whole-egg mayonnaise
- 1 green onion, thinly sliced diagonally
Directions:
- Position oven rack just above centre of oven.
- Preheat oven to 200°C/180°C fan-forced.
- Scrub and rinse potatoes. Pat dry. Pierce each potato 6 times with a fork and wrap in foil.
- Place on oven rack. Bake for 1 hour 30 minutes or until tender when a skewer is inserted into centre. Transfer to a plate. Stand for 10 minutes.
- Combine tuna, corn and mayonnaise in a bowl. Season with salt and pepper.
- Remove foil from potatoes. Return to plate.
- Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes.
- Place potatoes on plates. Top with tuna mixture. Sprinkle with onion. Serve
Nutrition Value: Per Potato
Calories: 368 kcal
Protein: 27g
Carbohydrates: 48g
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