Foodedo recipe

Tuna and Sweetcorn Jacket Potatoes with Cheddar and Crisp Side Salad

Name: Tuna and Sweetcorn Jacket Potatoes with Cheddar and Crisp Side Salad
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 2
Ingredients: 2 baking potatoes (large, about 300-350 g each); 25 ml olive oil (10 ml for the potatoes, 15 ml for the dressing); to taste fine salt; to taste black pepper (freshly ground if you have it); 20 g butter; 1 tinned tuna (145 g tin, in spring water or brine, drained (about 100 g drained weight)); 160 g sweetcorn (tinned, drained weight); 2 spring onions (finely sliced); 50 g mayonnaise; 80 g mature Cheddar (coarsely grated); 1 little gem lettuce (leaves separated); 0.5 cucumber (sliced); 200 g cherry tomatoes (halved); 0.25 red onion (thinly sliced); 10 ml white wine vinegar; 5 g Dijon mustard

70 min ·

Crisp-skinned jacket potatoes filled with a creamy tuna, sweetcorn and Cheddar mixture, served with a sharp little gem salad for a familiar, satisfying lunch or light dinner.

Ingredients

16 items

2baking potatoeslarge, about 300-350 g each
25 mlolive oil10 ml for the potatoes, 15 ml for the dressing
to tastefine salt
to tasteblack pepperfreshly ground if you have it
20 gbutter
1tinned tuna145 g tin, in spring water or brine, drained (about 100 g drained weight)
160 gsweetcorntinned, drained weight
2spring onionsfinely sliced
50 gmayonnaise
80 gmature Cheddarcoarsely grated
1little gem lettuceleaves separated
½cucumbersliced
200 gcherry tomatoeshalved
¼red onionthinly sliced
10 mlwhite wine vinegar
5 gDijon mustard

Recipe notes (2)

Note: The timings assume a microwave start for the potatoes. If you prefer not to use a microwave, bake the oiled and salted potatoes from raw at 220°C for about 1 hour 15 minutes, or until crisp outside and soft in the middle.
Note: Drain the tuna and sweetcorn well so the filling stays creamy rather than watery.

Method

8 steps

Step 1. Preheat the oven to 220°C. Scrub the potatoes, pat them dry and prick each a few times with a fork.
Step 2. Microwave the potatoes on a microwave-safe plate on high for 10-12 minutes, turning halfway, until they are starting to soften but are not fully cooked. Transfer to a small baking tray, rub all over with 10 ml of the olive oil and a little salt, then bake for 25-30 minutes until the skins are crisp and the centres feel soft when pierced with a knife.
Step 3. While the potatoes bake, make the salad. Put the little gem, cucumber, cherry tomatoes and red onion into a large bowl. In a small bowl or mug, mix the remaining 15 ml olive oil with the white wine vinegar, Dijon mustard, a small pinch of salt and a few grinds of black pepper. Set aside without dressing the salad yet.
Step 4. In another bowl, mix the drained tuna, drained sweetcorn, spring onions, mayonnaise and half of the grated Cheddar. Season lightly with black pepper. Taste and add a little salt only if needed, as the tuna and cheese may already be salty.
Step 5. When the potatoes are cooked, leave them for 2 minutes so they are easier to handle. Cut a cross in the top of each and gently press the sides to open them up. Scoop most of the potato flesh into a bowl, leaving a thin layer inside each skin so they hold their shape.
Step 6. Mash the scooped potato with the butter and a pinch of salt and pepper until roughly combined. Fold in the tuna mixture. Spoon the filling back into the potato skins, pile it up slightly, then scatter over the remaining Cheddar.
Step 7. Return the filled potatoes to the oven for 8-12 minutes, until the cheese has melted and the filling is piping hot right through. Check the centre with the tip of a knife or skewer; it should come out very hot. If the filling was fridge-cold, allow a few extra minutes if needed.
Step 8. Toss the salad with the dressing just before serving. Serve the hot jacket potatoes with the crisp salad alongside.