A lower-calorie way to make Jacket potato
Crisp jacket potato with a measured tuna and yoghurt filling
A properly crisp baked potato filled with tuna, sweetcorn, yoghurt and red onion makes a complete lunch at about 465 calories.
A jacket potato is naturally portioned until butter, cheese and mayonnaise are added by eye. This version focuses first on a genuinely crisp shell: the potato is dried, lightly salted and baked directly on the rack. Tuna filling uses thick yoghurt and mustard for moisture, while sweetcorn and onion add enough volume that the open potato looks abundant without a mound of cheese.
What changes—and what stays
From often 650–900 kcal with butter, mayonnaise, cheese and a large filling to 465 calories
Choose four 300 g potatoes and fill each with 100 g drained tuna mixture made with Greek yoghurt instead of mayonnaise and butter. A dry, salted skin becomes crisp, mustard and lemon sharpen the tuna, and red onion plus sweetcorn provide sweetness and crunch against the fluffy centre.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Choose four 300 g potatoes and fill each with 100 g drained tuna mixture made with Greek yoghurt instead of mayonnaise and butter | A dry, salted skin becomes crisp, mustard and lemon sharpen the tuna, and red onion plus sweetcorn provide sweetness and crunch against the fluffy centre. |
How the flavor stays
A dry, salted skin becomes crisp, mustard and lemon sharpen the tuna, and red onion plus sweetcorn provide sweetness and crunch against the fluffy centre.
A cost rule that survives inflation
Potatoes and tinned tuna are long-life staples, and yoghurt, sweetcorn and onion can all be used across breakfasts, sandwiches and salads rather than one recipe.
Ingredients for 4
Measure first; timing is part of how this recipe uses less fat.
- 4 × 300 gbaking potatoes
- 400 gtuna in spring water, drained
- 200 g0%-fat Greek yoghurt
- 200 gsweetcorn, drained
- 100 gred onion
- 15 gDijon mustard
- 1lemon
- 5 gchives
- 400 gmixed side salad
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Dry the skin instead of wrapping it
Scrub potatoes, dry thoroughly, prick several times and rub with a little salt. Do not use foil, which traps steam against the skin.
Look for: The skins are completely dry and lightly rough with salt, with no wet patches before they enter the oven.
Step 2 · follow the visible cue
Bake directly on the rack
Place potatoes on the oven rack at 210°C with a tray below and bake for 60–75 minutes, turning once midway.
Look for: The shell sounds hollow when tapped and a skewer reaches the centre without resistance.
Step 3 · follow the visible cue
Open immediately and release steam
Cut a deep cross as soon as each potato leaves the oven, squeeze the ends and fluff the interior with a fork without adding butter.
Look for: Steam escapes freely, the centre forms dry fluffy peaks and the crisp shell remains intact.
Step 4 · follow the visible cue
Mix and measure the cold filling
Combine drained tuna, yoghurt, sweetcorn, onion, mustard, lemon and chives. Spoon one quarter into each potato and add salad.
Look for: The filling is moist but not runny, sits inside rather than burying the potato, and the side salad fills the rest of the plate.
Calories at the same serving size
209 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 4 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Bake potatoes fresh where possible. Keep filling refrigerated for two days; re-crisp a chilled potato in the oven and add cold filling afterwards.
Bake potatoes fresh where possible. Keep filling refrigerated for two days; re-crisp a chilled potato in the oven and add cold filling afterwards.
Frequently asked questions
Is a 300 g potato too large?
It is a substantial lunch size, but the estimate includes it. Choose 250 g potatoes for a smaller meal and adjust the nutrition.
Can I use tuna in oil?
Yes, drain and weigh it carefully; even well-drained tuna in oil usually changes the fat and calorie estimate.
- baking potatoes4 × 300 g
- tuna in spring water, drained400 g
- 0%-fat Greek yoghurt200 g
- sweetcorn, drained200 g
CaloNote · mobile analysis example
Check the Jacket potato serving you actually made
Photograph the finished plate in CaloNote, review the detected ingredients and portion, and correct the estimate before saving.
This uses the real CaloNote meal-detail layout with this recipe’s photo and estimated nutrition. Actual AI results vary with the photo and portion.
Analyze my meal in CaloNoteMethod and sources
Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
Make another familiar dinner lighter
Bread and Butter Pudding: a lighter British recipe with a clear doneness check
British Bread and Butter Pudding for eight: dry bread fingers, soak them evenly in measured custard, and bake only until the centre sets. The measured formula uses wholegrain bread, low-fat milk, eggs, raisins, and butter; the reliable finish is the top corners are crisp and the custard has no raw liquid. About 345 kcal per portion.
See the recipe
Sticky Toffee Pudding: a lighter British recipe with a clear doneness check
British Sticky Toffee Pudding for eight: soften dates, fold a light sponge, and use a reduced date-toffee sauce in a measured spoonful. The measured formula uses dates, whole-wheat flour, eggs, low-fat milk, and butter; the reliable finish is the sponge is airy and sauce clings without pooling. About 345 kcal per portion.
See the recipe