A jacket potato is the healthiest way of cooking a potato as most of the nutrients are just below the skin and the skin itself is full of dietary fibre. Many people find the skin the tastiest part of a jacket potato and this recipe will make your potato skins absolutely delicious – crunchy and tasty enough to get the kids coming back for more.
Use smallish potatoes as they cook quicker and two or three smaller potatoes often seem more appetising than one enormous one.
Jacket Potatoes with Tuna
Turn the oven on, drizzle some olive oil into a large roasting pan and pop it in the oven to warm through. Scrub the potatoes, taking out any eyes or marks on the skin, then stab each one with a fork and dry. Now that the oil has warmed, add the potatoes to the roasting tin and give them a good shake about so that the skins are all coated with a little oil. Sprinkle some salt onto the potatoes to give the skin a little extra flavour. Bake the potatoes until they are cooked through (the time will depend on how hot your oven is and how large the potatoes are).
While the potatoes are cooking, prepare the tuna topping.
Drain a can of tuna in spring water and tip into a bowl. Add 2 or 3 spring onions, finely chopped and 3 tablespoons of cooked fresh sweet corn. Add 3 tablespoons of plain yoghurt and mix together to make a topping for the potatoes.
Take the potatoes out of the oven, cut each one in half and top with a spoonful of the tuna topping. Serve with a salad of fresh, green leaves for a great suppertime snack.
Follow the above steps to cook the potatoes until the potatoes are cooked and the skins are starting to crisp. Take the potatoes out of the oven, cut each one in half and scoop out the flesh with a teaspoon, reserving the empty skins. Add a little butter and some grated cheese. Add finely chopped onion and diced red pepper. Stir the potato mix, adding oregano, salt and pepper to taste. Lay the empty skins back in the roasting tin and scoop some of the potato mix into each one. When you’ve divided the mix amongst the skins, grate a little extra cheese over the top and return to the oven to warm through and brown. Serve with salad for a healthy and nutritious meal.