These fluffy oven-baked potatoes are a true delight, topped with a fresh tuna-avocado mix with lime and a lovely crunch from bell pepper, tomato, and red onion. It's perfect as a light dinner after a busy day or an excellent option for meal prep, ensuring you have a healthy and delicious option ready to go.
2 Portions · 1,137 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
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Preheat your oven to 200°C (392°F) fan-assisted.
Scrub the potatoes clean and dry them.
Poke each potato 6–8 times with a fork.
Rub the potatoes with a thin layer of olive oil and sprinkle them with salt.
Bake the potatoes directly on the oven rack (with a tray underneath to catch any drips) for 50–60 minutes.
The potatoes are ready when a knife slides in easily.
Wash the bell pepper and tomato.
Peel the red onion.
Finely dice the bell pepper, tomato, and red onion.
In a medium bowl, mash the avocado.
Mix in the lime juice, a pinch of salt and black pepper.
Drain the tuna well and add it to the avocado mixture.
Add the diced bell pepper, tomato, onion, corn, and black beans to the bowl.
Mix everything until the filling is creamy but still has some chunky texture.
Once baked, carefully split each potato lengthwise.
Use a fork to fluff up the inside of each potato.
Generously spoon the tuna-avocado filling into each baked potato.
Serve immediately. If you like it extra creamy, add a dollop of sour cream on top.
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