Loaded Tuna Mayo Jacket Potatoes
Fluffy baked potatoes split open and crowned with creamy tuna mayo, sweetcorn, spring onion and a snow of cheese. The cheap-as-chips dinner that gets ordered weekly.
80 minEasy~599 kcal / servingBritish
Contains fishContains dairyContains eggs
Nutrition
599 kcal
Calories
37 g
Protein
56 g
Carbs
25 g
Fat
Estimated, per serving
Good to know
Contains fishContains dairyContains eggs
Ingredients · per serving
- ¼ medium Cucumber
- ½ medium Lemon
- 4 tbsp Mayonnaise
- to taste Black pepper
- 200 g Tuna in spring water
- 1 tbsp Olive oil
- 2 large Baking potatoes
- 100 g Sweetcorn
- 60 g Mature cheddar
- 1 tsp Balsamic vinegar
- 20 g Butter
- 60 g Cherry tomatoes
- 60 g Mixed salad leaves
- 2 stalks Spring onion
- to taste Salt
Instructions
- Heat the oven to 220°C/200°C fan. Prick the potatoes all over with a fork.
- Microwave the potatoes on high for 8-10 minutes until they're tender at the centre when stabbed (test the biggest).
- Rub the potatoes with olive oil and a generous pinch of salt. Place directly on the oven rack (no tray). Roast 25-30 minutes until the skin is shatteringly crisp.
- Drain the tuna well. Tip into a bowl. Mash with the back of a fork to break up.
- Add the mayonnaise, drained sweetcorn, chopped spring onion (whites + most greens), squeeze of lemon, salt and pepper. Fold gently — don't mash to paste.
- Lift the potatoes onto plates. Split each open with a serrated knife, push the sides to fluff the centre. Add a knob of butter into each, salt and pepper.
- Pile the tuna mayo generously into each potato. Scatter cheddar and the rest of the spring onion green. Serve with a small side salad of leaves, tomato and cucumber tossed with a balsamic dressing.
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