About this recipe:Jacket potatoes are always welcome when your cupboard is almost bare! I have included two of my favourite fillings. You can choose one or the other, or try both!
2 decent sized baking potatos
1 small tin of tuna in spring water, drained
200g mature Cheddar cheese, grated
1 tablespoon of mayonnaise
1 small tin of baked beans
2 tablespoons of butter, divided
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Method Prep:5min › Cook:1hr › Ready in:1hr5min
Put the oven onto 180 C / Gas 4.
Poke a skewer straight through the middle of each potato and take out again. Bake potatoes in the preheated oven for 45 minutes.
While these are cooking, drain the tuna and grate the cheese.
Prepare two oven-proof dishes: one containing the tuna, mayonnaise, half of the cheese and 1 tablespoon of butter; and the other containing the baked beans, half of the cheese and 1 tablespoon of butter.
After 45 minutes, take the potatoes out of the oven and cut a hole in the top of each one, big enough to fit a teaspoon through.
Carefully spoon the inside of one potato into one dish and the other into the other dish, leaving the skin in tact. Stir each dish seperately so the ingredients are mixed up. Put as much of each dish back into the potato it came from as possible, using the teaspoon (you'll have some filling leftover, which you can use for another dish).
Put the potatoes and the rest of the fillings in the oven for a further 10 - 15 minutes.