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Baked Potato Toppings Tuna

Baked Potato Toppings Tuna. Rub with olive oil (oil also helps the skin go golden) and season with sea salt, then use a fork to pierce it six times, all around the potato. Crispy baked potatoes stuffed with cheese, tuna, sweetcorn and sun dried tomatoes.

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Not only does it include tips on getting a really crispy and delicious skin but the tangy tuna and lime combination is irresistable. Crispy baked potatoes stuffed with cheese, tuna, sweetcorn and sun dried tomatoes. Preheat oven to 450 degrees.

Mushroom, bacon and sour cream, yummy!


Place on a baking tray and bake for 1 hour to 1¼. Crispy baked potatoes stuffed with cheese, tuna, sweetcorn and sun dried tomatoes. Scrub the potatoes to remove any dirt.

Add it to a baked potato with 2 tablespoon salsa, quarter of a diced avocado and 1tbsp fresh chopped coriander.


Jazz up your jacket potato with this tuna, lime and coriander recipe. Bacon, sour cream and cheese; Baked potatoes with creamed tuna topping.

Mushrooms fried in olive oil.


Baked potatoes are such an adaptable meal, you can change the toppings of this tuna and cheese jacket potato to include some extra veg, for example, a chopped pepper or a. Cheese, crispy bacon and tennessee sauce…yum bbq spuds. Preheat oven to 450 degrees.

These easy and delicious baked potato fillings and toppings feature ham and bacon, chicken and chorizo along with vegetables, cheese and more!


Whenever we are lacking lunch inspiration and don't fancy another sandwich, we. Preheat the oven to 200°c/400°f/gas 6. Rub the two potatoes with a little olive oil, prick them with a fork just two or three times, and then place them directly onto the top shelf of your preheated oven.

To add toppings to a baked potato, you first have to add a pat of butter to make a potato with butter.


Rub the skins lightly with the vegetable oil. Not only does it include tips on getting a really crispy and delicious skin but the tangy tuna and lime combination is irresistable. To force an update of this list, click here.

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