British-inspired · Easy
Tuna & sweetcorn baked potatoes
Fluffy baked potatoes filled with tuna, sweetcorn, and plain yogurt, with tomatoes alongside.
Estimated nutrition
Per portion and for your whole batch. These are ingredient-based estimates, not laboratory-tested nutrition facts. Optional ingredients are excluded.
| Nutrient | Per portion | Whole batch |
|---|---|---|
| Calories | 402 kcal | 1607 kcal |
| Protein | 29.8 g | 119.3 g |
| Carbs | 61.8 g | 247.2 g |
| Fiber | 7.5 g | 30 g |
| Sugars | 9.8 g | 39.1 g |
| Added sugars | 0 g | 0 g |
| Fat | 5.6 g | 22.5 g |
| Saturated fat | 0.9 g | 3.7 g |
| Sodium | 307 mg | 1228 mg |
| Cholesterol | 37 mg | 148 mg |
USDA FoodData Central references. Brands, food varieties, preparation and portion size change the result. Added sugars assume plain, unsweetened ingredients; for prepared breads and sauces, a range shows zero to the reference food’s total sugar because the added amount is unspecified.
Ingredients, sources & assumptions
All listed edible food and oil are counted as eaten. Cooking losses and final cooked weight are not measured. Some ingredients use a stated reference food or a proxy for a missing nutrient. No personalized dietary advice.
Potatoes, flesh and skin, raw · 1000 g in the original batch
USDA food referenceFish, tuna, light, canned in water, drained solids (Includes foods for USDA's Food Distribution Program) · 400 g in the original batch
Light tuna canned in water, drained solids, is the reference; albacore and brands differ.
USDA food referenceCorn, sweet, yellow, frozen, kernels cut off cob, unprepared (Includes foods for USDA's Food Distribution Program) · 200 g in the original batch
USDA food referenceYogurt, plain, skim milk · 200 g in the original batch
USDA food referenceTomatoes, red, ripe, raw, year round average · 400 g in the original batch
USDA food referenceOil, olive, salad or cooking · 15 g in the original batch
USDA food referenceCalculation version 2. Source records and method are documented in our nutrition guide.
Nutrition guidanceLet’s make it
Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.
Equipment
Oven · Sheet pan · Mixing bowl · Saucepan · Sieve
- 1
Wash and prepare the produce
Scrub 1,000 g potatoes under running water. Leave whole for baking.
Wash 400 g tomatoes, remove the cores, then slice. Keep any juices with the prepared tomatoes.
- 2
Prepare the remaining ingredients
Drain canned tuna, then weigh 400 g canned tuna after draining.
Measure 200 g sweet corn.
Measure 200 g plain nonfat yogurt and keep refrigerated until needed.
- 3
Measure and set out
Measure 15 g olive oil.
Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.
- 4
Preheat and prepare the tray
Heat oven to 425°F / 220°C. Pat the scrubbed 1,000 g potatoes dry, prick several times with a fork, and rub with all 15 g oil. Place on a sheet pan without foil.
- 5
Start baking the potatoes
Bake for 50–65 minutes until a knife slides through the center easily.
Start the 50-minute potato check timer, then continue with the filling while they bake. When it rings, go to step 8 to check the potatoes.
- 6
Cook the corn
While the potatoes bake, cook 200 g frozen corn in simmering water according to its package. Drain and let it cool briefly.
- 7
Mix and chill the filling
Combine all 400 g tuna drained earlier, the cooked corn and 200 g yogurt in a bowl.
Keep the filling and the tomatoes sliced earlier refrigerated until the potatoes are ready.
- 8
Check the baked potatoes
After 50 minutes, carefully test the center of a potato with a knife. It should slide through easily. If still firm, bake for another 5 minutes and check again; larger potatoes may need longer than 65 minutes.
- 9
Split, fill, and serve
Split the hot potatoes with a knife and gently fluff their centers with a fork.
Divide the prepared filling among 4 potatoes, with all the sliced tomatoes alongside. Cut or share filled potatoes to make your chosen portions.
- 10
Store leftovers safely
Refrigerate leftovers promptly in shallow containers, keeping filling separate. Follow the storage and reheating notes below.
Make it work for you
For kids & different preferences
Offer the components separately if preferred. Let caregivers choose portions and suitable textures; appetites vary.
Storage & packed lunches
Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.
Freezing & reheating
Freeze plain baked potatoes for up to 2 months for quality. Make the yogurt tuna filling fresh.
Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.
If something looks different
Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing.
Print & sharing options
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Something wrong with an ingredient or instruction? Tell usVersion 3 · Updated 2026-10-21
Bethany’s Kitchen · /recipes/tuna-potatoes · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.