Tuna, Lime & Coriander Jacket Potato

This zesty baked potato is very easy and light on calories.

Ingredients

• 4 medium size potatoes (175g-225g/6-8oz each)
• 2 x tins tuna in springwater
• 1 lime
• 1 handful fresh coriander, leaves picked, stalks chopped
• (optional) 1 red pepper

Method

1. Scrub the potatoes, then dry and prick each one several times with a sharp knife.
2. Microwave Method: Cook one potato (225g/8oz) for 6 minutes on full power (800W), turn half way through cooking. Allow to stand for 1 – 2 minutes before serving. If cooking more than one potato at a time you need to increase the cooking time accordingly.
3. Oven Method: Rub a few drops of olive oil into the potato skin, place the potatoes in a pre-heated oven at 200°C/400°F/Gas Mark 6 on a baking tray with salt sprinkled around the potato. Bake for 1¼ hours or until soft.
4. When potato is ready, open the tins of tuna, in a bowl mix with lime juice and fresh coriander. Serve the mix on top of the jacket. Season with freshly ground black pepper.

Variation

Chop a red pepper into small pieces and stir into the mix.

Tips:

If you're cooking an ovenful of potatoes, increase the temperature. Use metal skewers or baking prongs pushed through the potatoes to reduce the cooking time by up to a quarter. Rubbing a few drops of oil into the skin before cooking and sprinkling salt around the potatoes makes the skin extra crispy.

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