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Jacket Potato with Tuna Recipe

British · Main course · 70 min total

A classic British comfort food: a fluffy baked potato topped with a creamy tuna and sweetcorn filling, perfect for a quick and satisfying meal.

Ingredients

• 2 large baking potatoes (about 300g each)
• 1 tbsp olive oil
• 1/2 tsp salt
• 1 can (about 150g) tuna in spring water, drained
• 3 tbsp mayonnaise
• 4 tbsp canned sweetcorn, drained
• 1/4 red onion, finely chopped
• 1 tbsp lemon juice
• Freshly ground black pepper, to taste
• Optional: chopped fresh chives or parsley for garnish

Instructions

1. Preheat the oven to 200°C (400°F). Scrub the potatoes clean and pat dry. Prick each potato several times with a fork. Rub with olive oil and sprinkle with salt.
2. Place the potatoes directly on the oven rack and bake for 50-60 minutes, until the skin is crisp and the inside is soft when pierced with a knife.
3. While the potatoes bake, prepare the filling: In a bowl, flake the tuna with a fork. Add mayonnaise, sweetcorn, red onion, lemon juice, and black pepper. Mix well. Adjust seasoning to taste.
4. When the potatoes are done, let them cool slightly. Cut a cross on top of each potato and gently squeeze the sides to open them up. Fluff the flesh with a fork.
5. Spoon the tuna mixture generously into each potato. Garnish with chives or parsley if desired. Serve immediately.

Tips

• For extra flavor, add a pinch of smoked paprika or a dash of hot sauce to the tuna mix.
• If you prefer a lighter filling, substitute Greek yogurt for half the mayonnaise.
• Leftover filling can be stored in the fridge for up to 2 days and used as a sandwich spread.

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