This is a simple lunch or dinner that all the family can enjoy – and isn’t the same old baked beans! You can either use normal potatoes (like Maris piper) or if you use sweet potatoes, this will count as at least one of your 5 A DAY! Young cooks can help mix the different toppings.
This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active. You can see all of our recipes suitable for young cooks here.
- 2 medium-sized baking potatoes or sweet potatoes
- TUNA SWEETCORN TOPPING
- 100g can tuna in spring water
- 2 tablespoons unsweetened low-fat plain yoghurt
- 3 tablespoons cooked sweetcorn (canned, fresh or frozen)
- 2 spring onions, finely chopped
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
- SPICY BEAN TOPPING
- 1 x 210g can kidney beans in water, drained
- 2 tomatoes, chopped
- 1 teaspoon ground cumin
- 1 teaspoon mild paprika
- 1 tablespoon unsweetened low-fat plain yoghurt
- CHEESE AND CHIVE TOPPING
- Small bunch of chives, finely chopped
- ½ an avocado
- 2 tablespoons low-fat cream cheese
- 75 minutes
- 5 A DAY:
- At least 1
Nutrition information (per serving)
- Preheat the oven to 200°C/Fan 180 °C.
- Start by scoring the potatoes with a knife by making a cross on the potatoes. Be careful with the sharp knife.
- Put the potatoes on a baking tray and put them in the oven. Cook for 45–60 minutes, until soft. Once cooked, take the potatoes out of the oven and leave to cool down slightly.
- Meanwhile, make your chosen topping. To make the tuna sweetcorn topping, mix together the tuna, yoghurt, sweetcorn, spring onions and lemon juice in a mixing bowl with a spoon. Season with black pepper (some children may find black pepper hot).
- To make the spicy bean topping, heat the beans and tomatoes in a saucepan over a medium heat for five minutes.
- Stir in the cumin, paprika and yoghurt.
- To make the cheese and chive topping, mash the avocado with a fork in a mixing bowl. Then add the cream cheese and chives and mix until combined.
- When your chosen topping is made, use spoons to pull apart the baked potatoes where you’ve cut the cross so that there’s a space to put your topping. Spoon your chosen topping on to your potatoes.
You can make your potatoes look like chicks by adding vegetable features! Use cherry tomatoes for the eyes, a spring onion or end of a carrot for the beak and lettuce leaves for the wings.