Tuna and Sweetcorn Jacket Potatoes
Bake the potatoes while you do something else; the filling takes five minutes.
Ingredients
- Large potatoes1.2 kg
- Tinned tuna in springwater425 g
- Tinned sweetcorn300 g
- Mayonnaise80 g
- Grated tasty cheese100 g
- Spring onions40 g
Method
- Heat the oven to 200C. Prick the potatoes all over and bake directly on the rack for 60-70 minutes.
- Drain the tuna and sweetcorn and mix with the mayonnaise and sliced spring onion.
- Season the filling well and taste — tinned tuna needs pepper more than salt.
- Split the hot potatoes down the middle and fluff the insides with a fork.
- Spoon in the filling and top with the grated cheese so it melts.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
Chickpea and Sweetcorn Jacket Potatoes
- 400 g Tinned chickpeas instead of Tinned tuna in springwater
Drain the chickpeas and crush them roughly with a fork before mixing with the mayonnaise; nothing else changes.
Vegan
Chickpea and Sweetcorn Jacket Potatoes
- 400 g Tinned chickpeas instead of Tinned tuna in springwater
- 80 g Vegan mayonnaise instead of Mayonnaise
- 100 g Dairy-free grated cheese instead of Grated tasty cheese
Crush the drained chickpeas roughly with a fork before mixing; dairy-free cheese melts more slowly, so return the filled potatoes to the oven for 5 minutes.
Dairy-free
- 100 g Dairy-free grated cheese instead of Grated tasty cheese
Dairy-free cheese melts more slowly, so return the filled potatoes to the oven for 5 minutes.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Large potatoes · 1.2 kg
- Tinned tuna in springwater · 425 g
- Tinned sweetcorn · 300 g
- Mayonnaise · 80 g
- Grated tasty cheese · 100 g
- Spring onions · 40 g