Serves 4
Prep Time
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Step up your baked potato game by trying this creamy tuna and bean topping for your next meal. It’s perfect for an evening comfort meal.


Basic Baked Potatoes

  • 1 tsp salt
  • 2 tbsps light olive oil
  • 4 equal-sized (about 200 g each floury potatoes (such as Dutch Creams)

Creamy Tuna & Bean Baked Potatoes

  • 1 quantity of Basic Baked Potatoes
  • 425 g can tuna in water, drained, flaked
  • 1⁄2 cup mayonnaise
  • few drops of red Tabasco sauce
  • 1⁄3 cup finely chopped flat-leaf parsley leaves, plus extra, to serve
  • 80 g green beans, thinly sliced
  • 100 g cherry tomatoes, quartered
  1. Preheat oven to 200 C/180 C fan-forced. Brush potatoes with oil. Season with salt. Wrap each potato in foil. Place on an oven tray. Bake for 55 mins or until tender. Stand for 5 mins. Remove foil.
  2. Using a small, sharp knife, make a cross-cut in the top of the potatoes, not going all the way through. Use hands to gently push potato to open out the cross-cut and expose potato flesh.

Combine tuna, mayonnaise, Tabasco sauce and parsley in a bowl, and mix well.


Cook beans in a small saucepan of boiling water for 1 min or until tender. Drain, and refresh under cold water. Spoon the tuna mixture into baked potatoes. Top with the beans and tomato. Serve sprinkled with parsley.

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