Mini tuna mayo jacket new potatoes recipe
Kids will love getting stuck into these cute mini jacket potatoes. Topped with extra-creamy tuna mayo, thanks to a bit of Greek yogurt in there too, and grated cheese. These are bound to be a hit with the whole family!
See method- Serves 4
- 370 calories / serving
Ingredients
- 1kg new potatoes
- 1 tbsp vegetable oil
- pinch dried mixed herbs (optional)
- 2 x tins tuna chunks in spring water, drained
- 3 tbsp Greek yogurt
- 3 tbsp light mayonnaise, or extra yogurt
To serve
- 2 spring onions, thinly sliced
- 400g Grower’s Harvest frozen mixed vegetables
- 40g Creamfields medium coloured Cheddar, grated
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Shop ingredientsEach serving contains
- Energy
- 1560kJ 370.0kcal
- Fat
- 12g
- Saturates
- 4g
- Salt
- 1.1g
- Sugars
- 8g
of the Reference intake
Carbohydrate 42.2gProtein 20.9gFibre 6.8g
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- Preheat the oven to gas 7, 220°C, fan 200°C.
- Lightly cut a cross into the top of each new potato. Put the new potatoes into a roasting tin and drizzle over the oil. Season with the dried mixed herbs, salt and black pepper, then toss with your hands until all of the potatoes are coated in oil.
- Roast for 30-35 mins, shaking the pan after 20 mins, until golden brown and soft.
- Meanwhile, mix together the drained tuna, yogurt, mayo and spring onions. Season.
- Boil the mixed frozen vegetables in a small pan of water for 5 mins before draining.
- When the potatoes are cooked, divide between 4 plates and carefully slice across the top and push in the sides to fluff each potato. Spoon a little of the tuna mayo into each potato.
- Add a scoop of mixed vegetables to each plate and sprinkle a little cheese over each mini jacket potato before serving.
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