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baked potato with tuna and salad

Easy cheesy tuna baked potatoes

There's nothing more comforting than a hot baked potato for your evening meal. Just add a topping of tuna and cheese, and tuck in!


Serves: 2

Difficulty: Easy

Number of ingredients: 10

To cook: 1 hour

Nutrition per serving

  • Energy: 1485kJ

  • Protein: 29.7g

  • Total fat: 9.5g

  • Sat fat: 5.5g

  • Carbohydrate: 32.1g

  • Fibre: 7.6g

  • Sodium: 361.7mg


2 medium carisma potatoes, skin left on, cooked and cooled 

1 cup baby spinach 

150g cherry tomatoes, halved 

1 medium Lebanese cucumber, chopped 

2 individual cans of unflavoured tuna in brine, drained 

40g cheddar cheese, grated 

2 tablespoons reduced fat plain Greek yoghurt 

2 tablespoons balsamic vinegar 

1 medium red chilli (optional), chopped 

2 grinds of pepper (optional) 


  1. Reheat the cooked potatoes in the microwave. 
  2. If using the chilli, mix the chopped chilli into the balsamic vinegar and let it sit. 
  3. Plate up half the spinach, chopped cherry tomatoes and cucumber on each plate. 
  4. Cut the potatoes (but not all the way through) into four quarters. Grind  pepper on the potatoes. 
  5. Place one can of drained tuna into the middle of each potato. 
  6. Top with grated cheese and a tablespoon of Greek yoghurt. 
  7. Drizzle a little balsamic vinegar and chilli over the salad and potato.
  8. Enjoy!