Equipment
* optional
Ingredients
Jacket Potatoes
- 2 baking potatoes, washed and dried
- 5 ml olive oil
- 2 g flaky sea salt
Tuna Sweetcorn Filling
- 160 g canned tuna in spring water, thoroughly drained
- 50 g canned sweetcorn, drained
- 45 g mayonnaise
- 15 g greek yogurt, plain, unsweetened
- 30 g red onion, finely diced
- 5 g fresh chives, finely chopped
- 5 ml lemon juice, freshly squeezed
- 2 g fine sea salt
- 1 g black pepper, freshly cracked
Garnish
- 40 g cheddar cheese, grated
Nutrition (per serving)
Method
Preheat the oven to 220°C/430°F. Ensure the rack is positioned in the middle of the oven.
Using a fork, pierce the washed and dried baking potatoes several times all over. This prevents them from bursting during cooking.
Place the potatoes on a microwave-safe plate and microwave on high for 8 to 10 minutes until they yield slightly to a squeeze. Turn them over halfway through the cooking time.
Carefully transfer the hot potatoes from the microwave. Rub the skins completely with olive oil and sprinkle generously with flaky sea salt. Place them directly on the oven rack and bake at 220°C/430°F for 10 to 15 minutes to crisp the skin.
While the potatoes are crisping in the oven, place the canned tuna in a sieve and press firmly to extract as much liquid as possible.
In a mixing bowl, combine the drained tuna, drained sweetcorn, mayonnaise, Greek yogurt, diced red onion, lemon juice, chopped chives, fine sea salt, and black pepper. Stir vigorously to break down the tuna chunks and create a cohesive, creamy mixture.
Remove the potatoes from the oven. Using a sharp knife, cut a deep cross into the top of each potato. Using a towel to protect your hands, pinch the base of the potato to force the fluffy interior upward and open the cross.
Generously spoon the tuna and sweetcorn mixture into the open potatoes, allowing it to spill over the sides. Top immediately with grated cheddar cheese.
Serve the jacket potatoes immediately while the potato base is piping hot and the tuna filling remains cool. Enjoy the textural contrast.
Chef's Notes
- Microwaving the potato first reduces the traditional 60-90 minute cooking time down to just 25 minutes, while the high-heat oven finish ensures you do not sacrifice the quintessential crispy skin.
- Applying salt to the oiled potato skin serves a dual purpose: it seasons the exterior beautifully and draws out surface moisture during baking, which accelerates the crisping process.
- The addition of Greek yogurt to the traditional mayonnaise base lightens the heavy filling while introducing a slight acidity that cuts through the richness of the oily fish.
- For the fluffiest interior, handle the potato as little as possible once baked. Pushing from the base to open the cross creates a natural, cloud-like texture inside without mashing it.
- Contrast is key in a successful jacket potato: ensure your filling is cold or at room temperature while the potato itself is piping hot straight from the oven.
Storage
Refrigerator: 3 days — Store leftover potatoes and tuna mixture in separate airtight containers.
Reheating: Reheat un-filled baked potatoes in a 200C oven for 10 minutes. Do not heat the tuna mayonnaise mixture.
