Equipment
Ingredients
The Potato
- 1 russet potato, scrubbed clean
- 5 ml olive oil
- sea salt
The Fillings
- 100 g canned baked beans
- 60 g canned tuna in spring water, drained well
- 15 g mayonnaise
- 30 g cheddar cheese, grated
- 10 g unsalted butter
Nutrition (per serving)
Method
Pierce the potato 8 to 10 times all over with a fork. Rub the skin thoroughly with olive oil and an even coating of sea salt.
Place the potato on a microwave-safe plate. Microwave on high power for 5 minutes, then carefully turn the potato over and microwave for another 4 to 5 minutes until completely tender.
While the potato cooks, combine the drained tuna and mayonnaise in a small mixing bowl. In a separate microwave-safe container, gently warm the baked beans.
Remove the potato from the microwave and let it rest for 2 minutes. This allows the internal steam to finish cooking the core gently to roughly 99 degrees Celsius or 210 degrees Fahrenheit.
Slice the potato down the center with a knife and pinch the ends inward to push the flesh upwards. Fluff the inside with butter, then top with the warm baked beans, tuna mayonnaise, and grated cheddar cheese.
Chef's Notes
- Piercing the potato skin is absolutely essential to allow internal steam to escape; skipping this step can cause the potato to burst violently in your microwave.
- Resting the potato for a few minutes after microwaving is crucial. Carry-over cooking ensures a fully tender, fluffy interior without turning the outer layers rubbery.
- Drain the canned tuna as thoroughly as possible. Excess water will mix with the mayonnaise and create a soggy, unappetizing base for your potato.
- For an optional crispy skin, after microwaving, transfer the cooked potato to an oven preheated to 200 degrees Celsius or 400 degrees Fahrenheit for 10 minutes before slicing and topping.
Storage
Refrigerator: 2 days — Store potato and fillings in separate airtight containers.
Reheating: Microwave the potato on high for 2 minutes until piping hot, then add cold or separately warmed toppings.
