Cottage Cheese and Tuna Sweet Potato Jackets
By OcadoLife
Published on 28 August 2026
Upgrade your jacket spuds with these Cottage Cheese and Tuna Sweet Potato Jackets from dietitian and nutrition expert Dr Linia Patel. Here, creamy cottage cheese stands in for mayo, adding a protein boost, while capers and lemon make things effortlessly bright. The filling keeps well in the fridge for 3 days. Time and servings
1 hr 5 minsTotal time
2Servings
5 minsPrep time
1 hrCooking time
Ingredients
- 1 (125g) tin tuna in sunflower oil, drained
- 3 tbsp cottage cheese
- ½ lemon, juiced and zested
- 1 tbsp capers, chopped
- 80g cherry tomatoes, halved
- 4 kalamata olives, sliced
- 2 tbsp chopped flat-leaf parsley
- 2 pinches dried oregano (optional)
- 1 tbsp pumpkin seeds, toasted
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas 6. Pierce the sweet potatoes all over with a fork, place on a roasting tray and bake for 1 hr or until tender. (You could also air fry at 200°C for 35 mins.)Step 2
Mix the tuna with the cottage cheese until creamy. Fold in the lemon zest and juice, chopped capers, cherry tomatoes, kalamata olives and 1 tbsp of the chopped flat-leaf parsley. Season with black pepper and dried oregano, if liked.Step 3
Divide the mixture between the cooked spuds. Top each with toasted pumpkin seeds and scatter over the remaining chopped flat-leaf parsley.