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Baked Potato with Tuna, Cheese and Sweet Corn


A delicious new topping for your baked potato.











Trans-fat Free


¼ cup corn
whole, drained (if from can)
220 grams tuna
drained if from can
½ cup mayonnaise
1 tablespoon butter
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red hot pepper sauce
1 tablespoon black pepper
2 tablespoons sharp cheddar cheese spread
1 teaspoons salt
1 tablespoon olive oil


Increase or decrease the quantity of ingredients as desired.

Tabasco/Hot sauce is optional but without it the topping tastes sweet! You can add more black pepper instead of hot sauce.

Preheat the oven to 350℉ (180℃) Fahrenheit.

Take a large potato and clean it with a brush.

Dry with a paper towel and poke deep holes with a fork (to let the potato steam). Coat the potato with oil and salt.

You can either wrap the potato in foil and bake it or bake it on a baking tray. Bake for 1 hour OR for 45 min at 400.

Make sure you turn it after 30 minutes.

Meanwhile mix the tuna with all the rest of the ingredients.

If you like garlic you can take some finely chopped garlic and cook it with the butter to add to the tuna!

The potato will be done if the skin is loose and try poking it with a fork to check.



* not incl. in nutrient facts

Add review




This is a good recipe, I think I will make my own dressing instead of mayonnaise.

almost 13 years ago


This was a great recipe. Thanks!

almost 13 years ago

Nutrition Facts

Serving Size 379g (13.4 oz)
Amount per Serving
Calories 93462% of calories from fat
 % Daily Value *
Total Fat 65g 99%
Saturated Fat 15g 76%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 4039mg 168%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 6%
Sugars g
Protein 116g
Vitamin A 16% Vitamin C 2%
Calcium 7% Iron 30%
* based on a 2,000 calorie diet How is this calculated?


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