Baked Potato and Tuna Peperonata with Melting Cheese

Made With Condensed Tomato Soup

Perfect party food or a delicious dinner; is a flavour-packed favourite

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Cooking Time 105

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Serves 4

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Condensed Tomato Soup

Campbell's Soup Vector ArtWork
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  • 4 large jacket potatoes
  • 2 large onions, sliced
  • 2 large red peppers, sliced
  • 1 tin of tuna
  • 1 295g can Campbell's Condensed Cream of Tomato Soup
  • 1-2 knobs of butter
  • 1 mozzarella ball; roughly cut into pieces (if you don't have mozzarella, this can be substituted for another cheese)
  • 1 tsp. chopped tarragon
  • Salt and pepper
  • 1 tbsp olive oil


  • Step 1

    Prick the jacket potatoes all over with a fork, and bake in a pre-heated oven 170°C, for approx. 1-1 1/2 hours. Once they are crispy with a creamy centre remove from the oven to cool.
  • Step 2

    Meanwhile, sauté the sliced onions and peppers in a knob of butter until tender.
  • Step 3

    Once the potatoes are cool enough to touch, halve and scoop out the soft middle into a medium sized bowl. Mix in the second knob of butter with a fork and season with salt and pepper to taste.
  • Step 4

    Warm the Campbell's Condensed Cream of Tomato Soup. Mix half the sweet peppers and onions into the soup and add the tarragon.
  • Step 5

    Pour the soup mixture into the scooped out potato middles and stir well.
  • Step 6

    Divide the potato mix between the four potato skins, stir in the tuna, maintaining a chunky finish.
  • Step 7

    Top each potato with the remaining sweet peppers and onions, sprinkle each with mozzarella pieces and place under the grill, allowing the cheese to soften.
  • Step 8

    Drizzle each with olive oil and the dish is now ready to serve.

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Last Rated: 09 - 01 - 2024

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Baked Potato and Tuna Peperonata with Melting Cheese

Chef's Corner

Campbell's Original

The World's Most Iconic Soup Brand

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