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Tuna and corn jacket potatoes
Tuna and corn jacket potatoes
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Prep Time:
20 minutes
Cook Time:
90 minutes
Total Time:
110 minutes
Delicious Tuna and Corn Stuffed Baked Potatoes.
Ingredients:
  • 1.2kg potato
  • 425g can tuna in springwater, drained, flaked
  • 2 x 125g can corn kernels, drained, rinsed
  • 61.88 gm whole-egg mayonnaise
  • 1 green onion, thinly sliced diagonally
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced with the rack in the center. Scrub and rinse the potatoes, then pat them dry. Use a fork to pierce each potato six times and wrap them in foil. Bake on the rack for 1 hour 30 minutes until tender. Let them stand on a plate for 10 minutes before serving.
  • Mix together the tuna, corn, and mayonnaise in a bowl. Season with salt and pepper to taste.
  • Remove the foil from the potatoes and return them to the plate. Make a deep cross on the top of each potato. Hold one potato with a tea towel and gently squeeze the base to open the top. Repeat with the remaining potatoes. Place the potatoes on plates, top with the tuna mixture, sprinkle with onions, and serve.

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