Tuna & sweetcorn jacket potatoes
Crisp-skinned potatoes with a cool tuna, sweetcorn and yogurt filling: a familiar supper sized for two.
Serves two · estimated cooking time · image for serving inspiration.
A few simple steps.
- 01
Heat the oven to 425°F / 220°C (200°C fan). Scrub similarly sized potatoes, dry and prick several times with a fork. Rub with oil and salt.
- 02
Bake directly on a tray for 50–60 minutes until the skins are crisp and the centres are tender when pierced. Larger potatoes may take longer.
- 03
Near serving time, mix drained tuna and corn with yogurt, mayonnaise, finely sliced spring onions and 1 tsp lemon juice. Taste before adding more juice.
- 04
Split the hot potatoes and fluff the centres with a fork. Spoon the cool tuna mixture over the potatoes and serve immediately.
A note from the kitchen
Choose potatoes of about 250 g each for the stated time. Keep the tuna filling chilled until the potatoes are ready.