Equipment
Ingredients
Potato Base
- 1 baking potato, scrubbed clean
- 10 g unsalted butter, room temperature
- flaky sea salt
Beans and Cheese Filling
- 100 g baked beans in tomato sauce
- 30 g cheddar cheese, grated
Tuna Sweetcorn Filling
- 60 g canned tuna in spring water, drained well
- 30 g sweetcorn kernels, canned or thawed from frozen
- 30 g mayonnaise
- black pepper, freshly ground
Nutrition (per serving)
Method
Scrub the potato under cold water and pat completely dry. Prick the potato deeply all over with a fork about 8 to 10 times to allow steam to escape during cooking.
Place the potato on a microwave-safe plate. Microwave on full power (800W to 1000W) for 5 minutes.
Using an oven mitt, carefully flip the potato over. Microwave on full power for an additional 4 to 5 minutes.
Remove the plate from the microwave. Allow the potato to rest for 2 minutes to finish steaming internally.
While the potato rests, combine the drained tuna, sweetcorn, mayonnaise, and black pepper in a small bowl. Mix thoroughly.
Pour the baked beans into a small microwave-safe dish. Heat in the microwave for 1 minute, or until they reach 74C/165F and are bubbling slightly.
Slice a cross into the top of the resting potato, cutting about halfway through. Pinch the base of the potato inward to push the fluffy flesh upward and open the cuts. Add the butter and a pinch of flaky sea salt to the flesh.
Spoon the hot baked beans onto one half of the potato, topping immediately with the grated cheddar cheese so it melts. Spoon the cold tuna sweetcorn mixture onto the other half. Serve immediately.
Chef's Notes
- Resting the potato for two minutes after microwaving is crucial; it allows carryover cooking to gently soften the very core without overcooking and drying out the outer layers.
- If you have an extra 10 to 15 minutes, you can achieve an oven-baked texture by microwaving the potato for 8 minutes, rubbing the skin lightly with oil and salt, and finishing it in an oven at 200C/400F.
- Ensure your canned tuna is thoroughly drained before mixing with the mayonnaise, otherwise the filling will become watery and seep into the potato flesh, making it soggy.
Storage
Refrigerator: 2 days — Store toppings and potato in separate airtight containers.
