Looking for a classic baked potato recipe with some filling? This is a great recipe, from NHS UK adapted a little to give it a little more flavour. A wonderful and a healthy way to satisfy your hunger during lunch or dinner or perhaps just a snack, the choice is yours my friends!

This is very simple and tasty recipe. Try it and leave it a comment.

This recipe should serve 2.

Enjoy.

Directions are very simple - baking the potato, making the side salad, making the filling and adding some crisps. Here is the flow:

- Preheat the oven to 200C.
- Get a baking dish and line it with tin foil / parchment paper. Drizzle some olive oil and sprinkle some salt onto the potatoes, then rub it all in. Pierce the potato with a fork all around. I've tried piercing the potato skin and I've tried not doing it, and didn't notice any difference, but apparently the proper way is to pierce. Try it both ways and comment what results you get.
- Fire the potatoes into the preheated oven and bake for 1.5hrs. Of course this will depend on the size of your potatoes, but I don't think you can go wrong with that timing. The skin should be crispy and the flesh soft inside. Basically baked to perfection. Potatoes we used were average to bigger size.
- While potatoes are baking, let's make the filling and the side salad (ideally make this just before your potato is done, so they don't get stale).
- For the filling - drain all the tuna, put it into a bowl, add sweetcorn and mayonnaise and mix it all in. Set aside until the potatoes are done.
- Now let's make the side salad - in another bown, take all the leaves, cherry tomatoes and onion and mix it all together with the sour cream. Set aside until potato is done.
- Now when the potato is done baking, remove it, put it onto plates and cut it open, scoop the filling into it, add the side salads and some crisps by the side.

Done. Simples!