Lunch

Jacket Potato with Cottage Cheese and Sweetcorn

Name: Jacket Potato with Cottage Cheese and Sweetcorn
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: 250 g Potato; 150 g Cottage cheese; 60 g Sweetcorn, tinned and drained; 20 g Spring onion; A few, snipped Chives; 5 g Butter; For the skin Salt; Plenty Black pepper

A crisp-skinned baked potato split and filled with cottage cheese, sweetcorn, spring onion and chives, and a little butter. 24 g of protein for 437 kcal.

Calories: 437kcal
Protein: 24g
Fat: 12g
Carbs: 60g

Per serving, makes 1. 5 minutes of work, then bakes for 60 minutes. Published 8 September 2026.

Allergens

Milk

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Jacket Potato with Cottage Cheese and Sweetcorn, plated and ready to serve. — The finished recipe. Jacket Potato with Cottage Cheese and Sweetcorn

Ingredients 1 to 6 for jacket potato with cottage cheese and sweetcorn arranged separately on a dark worktop. — Ingredients 1 to 6. 250 g Potato (A medium baking potato. Weigh it, since they range from 200 g to well over 350. Raw, peeled weight.). 150 g Cottage cheese. 60 g Sweetcorn, tinned and drained (Drained weight.). 20 g Spring onion. A few, snipped Chives. 5 g Butter

Ingredients 7 to 8 for jacket potato with cottage cheese and sweetcorn arranged separately on a dark worktop. — Ingredients 7 to 8. For the skin Salt. Plenty Black pepper

Jacket Potato with Cottage Cheese and Sweetcorn, preparation step 1: Heat the oven to 200°C. Prick the potato all over, rub the skin with salt and bake directly on the rack for an hour, until the skin is crisp and a skewer meets no resistance. — Step 1. Heat the oven to 200°C. Prick the potato all over, rub the skin with salt and bake directly on the rack for an hour, until the skin is crisp and a skewer meets no resistance.

Jacket Potato with Cottage Cheese and Sweetcorn, preparation step 2: Split it, fluff the inside with a fork and add the butter and plenty of pepper. — Step 2. Split it, fluff the inside with a fork and add the butter and plenty of pepper.

The finished jacket potato with cottage cheese and sweetcorn. — Step 3. Pile on the cottage cheese, sweetcorn, spring onion and chives.

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Ingredients

Potato250 g
A medium baking potato. Weigh it, since they range from 200 g to well over 350. Raw, peeled weight.
Cottage cheese150 g
Sweetcorn, tinned and drained60 g
Drained weight.
Spring onion20 g
ChivesA few, snipped
Butter5 g
SaltFor the skin
Black pepperPlenty

Method

Heat the oven to 200°C. Prick the potato all over, rub the skin with salt and bake directly on the rack for an hour, until the skin is crisp and a skewer meets no resistance.
Split it, fluff the inside with a fork and add the butter and plenty of pepper.
Pile on the cottage cheese, sweetcorn, spring onion and chives.

Worth knowing

An hour in the oven, or ten minutes in the microwave and fifteen in the oven for the skin. The microwave-only version is fine to eat and has no crisp skin.
Cottage cheese in place of cheddar is the point: 150 g gives more protein than 40 g of cheddar at about the same calories, and a lot more filling.

Other lunch recipes that share ingredients with this one, or every lunch between 300 and 450 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.