Microwave jacket potato with tuna and sweetcorn
The British lunch-counter classic of a fluffy baked potato piled with creamy tuna mayo and sweetcorn, ready in under twenty minutes for about two and a half dollars.
- 18 min total
- 6 min hands-on
- Anyone can make this
- Serves 1
- About $2.44 a serving
- 550 calories
- Gluten-free
Dolly says: I’d make this on a weeknight. It’s on the table in 18 minutes.
Ingredients
For 1 servings.
- 1 russet potato, large, about 12 oz
- 1 can canned tuna, 5 oz
- 2 tbsp mayonnaise
- ¼ cup canned corn, drained
- 1 tsp butter
- ¼ cup shredded cheddar (optional)
From your pantry
- 1 pinch black pepper
- 1 pinch salt
Each serving has about 550 calories, 32 g protein, 49 g carbs and 26 g fat, and costs about $2.44 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No canned tuna? Canned salmon works.
- No butter? Ghee works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
Steps
Tap an underlined word for a quick explanation.
Scrub the potato under running water, dry it, and poke it 6 to 8 times all over with a fork.
Dolly’s tip: The holes let steam escape. Skip them and a potato can burst in the microwave.Microwave it on a plate on high for 5 minutes, then turn it over using a folded paper towel.
Timer: 5 min
Microwave 4 to 6 minutes more, until a fork slides into the thickest part with no resistance.
Timer: 5 min
Dolly’s tip: A big potato can take up to 12 minutes in all. Add a minute at a time until the fork goes in easily.the tuna and mash it with the mayonnaise, corn and pepper in a bowl.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
Dolly’s tip: Press the lid into the open can over the sink to squeeze the water out. Drier tuna makes a creamier filling.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Split the potato open with the fork and push the ends toward the middle so the inside puffs up.
Dolly’s tip: Hold the potato with a folded paper towel. The steam inside is very hot.Mash the butter and salt into the fluffy inside with the fork.
Pile the tuna on top, add the cheddar if you like, and microwave 30 seconds to it.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 30 sec
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Microwave buffalo chicken stuffed potato
18 min
Microwave Mediterranean tuna couscous
12 min
Microwave jacket potato with beans and cheese
18 min
Microwave jacket potato with cottage cheese and broccoli
16 min
30-minute dinners ›High-protein dinners ›What to make with potatoes and cheddar ›What to make with corn and cheddar ›What to make with corn and potatoes ›