Cheesy jacket potatoes with tuna mix, coleslaw and salad.
🍽 Serves: 2
Total time: ~1 hour 10 minutes
🥔 Ingredients:
For the jacket potatoes:
- 4 medium baking potatoes (e.g. Maris Piper or King Edward)
- Olive or vegetable oil for rubbing
- Salt and black pepper (to taste)
- 100 g of grated Cheddar cheese (or a mix of Cheddar and mozzarella).
For the tuna mix:
- 1 can of tuna in brine or sunflower oil (drained).
- 2–3 tbsp of Heinz Salad Cream
- 2 spring onions, finely chopped
- Salt and black pepper (to taste).
For the salad and sides:
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- 1–2 fresh tomatoes, sliced
- ½ cucumber, sliced
- 4 heaped tablespoons of coleslaw (store-bought or homemade).
🔪 Instructions:
1. Bake the jacket potatoes:
- Preheat your oven to 200°C (400°F).
- Scrub the potatoes clean, pat them dry and prick them with a fork.
- Rub each potato with a little oil and sprinkle with salt.
- Place them directly on the oven rack or on a tray. Bake for 50–60 minutes, or until they have a crispy exterior and a fluffy interior.
- Once cooked, remove them from the oven and carefully cut a cross into the tops.
- Gently press the sides to open up the cross.
- Sprinkle the openings generously with grated cheese.
- Return to the oven for 5–10 minutes, or until the cheese has melted and turned golden brown.
2. Prepare the tuna mix:
- In a bowl, flake the drained tuna.
- Add the chopped spring onions and salad cream.
- Mix well, then season with salt and pepper.
3. Plate and serve:
- Place two cheesy jacket potatoes on each plate.
- Add a generous spoonful of the tuna mixture.
- Add the coleslaw on the side.
- Add a layer of fresh sliced tomato and cucumber for crunch and colour.
Optional treats (as seen in the background):
-Serve with Ferrero Rocher White or Gelatelli mini caramel sticks for dessert!
ENJOY!
