Tuna and Sweetcorn Jacket Potatoes

Name: Tuna and Sweetcorn Jacket Potatoes
Total time: 70 min
Yield: 4 servings
Ingredients: 1.2 kg Large potatoes; 425 g Tinned tuna in springwater; 300 g Tinned sweetcorn; 80 g Mayonnaise; 100 g Grated tasty cheese; 40 g Spring onions

Bake the potatoes while you do something else; the filling takes five minutes.

Serves 4 70 min 30g protein

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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.