Jacket potatoes with tuna mayo and sweetcorn

Name: Jacket potatoes with tuna mayo and sweetcorn
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Yield: 4 servings
Ingredients: 4 Baking potatoes; 10 ml Vegetable oil; 3 g Salt; 30 g Butter; 290 g Tinned tuna, two tins, drained; 90 g Mayonnaise; 160 g Sweetcorn, drained; 1 g Black pepper; 80 g Cheddar, grated; 0.5 Cucumber, sliced; 150 g Cherry tomatoes, halved

Crisp-skinned baked potatoes with fluffy middles, piled with tuna mayo and sweetcorn, with a bit of grated cheese and salad on the side.

Ingredients

4 Baking potatoes
10 ml Vegetable oil
3 g Salt
30 g Butter
290 g Tinned tuna, two tins, drained
90 g Mayonnaise
160 g Sweetcorn, drained
1 g Black pepper
80 g Cheddar, grated
0.5 Cucumber, sliced
150 g Cherry tomatoes, halved

Method

Heat the oven to 200°C (180°C fan). Prick the potatoes, rub with oil and salt, and bake straight on the shelf until the skins are crisp and the middles soft.
Mix the tuna, mayonnaise, sweetcorn and a little pepper in a bowl. Keep it in the fridge until the potatoes are ready.
Slice the cucumber and halve the tomatoes.
Cut a cross in each potato, squeeze it open and add a knob of butter. Spoon on the tuna mayo and serve with cheese and salad on the side.