Super-easy tuna and corn jacket potatoes

Bored of the normal lunch and dinner options? Why not try this simple yet delicious option that absolutely everyone will enjoy – including the grandkids!

These tasty treats make for a great meal that’s a bit out of the box but definitely still a healthier option. Jacket potatoes have long been a classic dish and the hearty mixture of corn and tuna is one of the best fillings you can choose.

They’re great for wrapping in aluminium foil and bringing along to lunches or picnics or serving alongside a green salad to have as a filling dinner. This recipe is so simple that it’s the perfect time to let the grandkids help you out in the kitchen for a bit of fun!

Ingredients

• 4 large (1.2kg) sebago potatoes
• 425g can tuna in springwater, drained, flaked
• 2 x 125g can corn kernels, drained, rinsed
• 1/4 cup whole-egg mayonnaise

Method

1. Place oven rack just above middle of oven. Preheat oven to 200°C. Clean and rinse potatoes. Pat dry with paper towel. Use a fork to pierce each potato six times. Wrap in foil. Place on oven rack. Bake for 1 hour 30 minutes or until tender when a skewer is inserted into centre. Transfer to plate. Leave to stand for 10 minutes.
2. Add tuna, corn and mayonnaise in a bowl. Stir to combine. Season to taste with salt and pepper.
3. Unwrap potatoes from foil. Return to plate. Cut a deep cross in the top of each potato. Use tea towel to hold 1 potato. Gently squeeze base to open top. Repeat with remaining potatoes. Place on plates. Spoon tuna mixture in opening. Serve.