Tuna & Sweet Corn Jacket Potatoes

The Jacket Potato.
Who doesn't love a good jacket potato? Crispy, salted skin, fluffy, buttery potato, delicious filling, oozy melted cheese... A good jacket potato makes a truly delicious meal. However, after having the same generic toppings of baked beans and cheese on potato repeatedly, it gets a tad boring. I for one do NOT like baked beans on jacket potato, so I decided to try other toppings. Therefore, after a shopping trip, I decided to go to spud-u-like, and try a tuna jacket potato. It was nice, but I thought it could do with a little improving. The tuna filling was cold, for one, which tasted odd on the hot potato. The skin was not crispy (which is vital for a good potato) and it was lacking general seasoning. This recipe for a tuna filling that I came up with is delicious, hot, and well seasoned with salt, pepper, and chopped jalapeños in brine, has a creamy tuna topping, and lovely oozy melted cheese. Of course, the crispy skins were very much there too. As an accompaniment, I made my avocado salad, and a coleslaw. The resultant meal was tasty and satisfying, the way all good home-made meals always are.


TUNA JACKET POTATO
This recipe makes enough for four potatoes. Amounts of sweet corn, jalapeños, and mayonnaise can be adjusted according to personal preferences.

INGREDIENTS:
4 large Potatoes

1 tin Tuna in brine
1/2 tin of Sweet corn
Handful of Jalapeños in brine, drained and diced
2-3tbsp of Mayonnaise, according to your preference
Salt and lots of freshly ground black pepper to taste
Grated cheese

METHOD:

1. Boil potatoes for 15 minutes. Drain and remove from pan.
2. Place in a baking tray and drizzle generously with olive oil until the potatoes are evenly coated. Season with coarse sea salt.
3. Cover with foil and bake on medium heat, for approximately 1- 1&1/2 hour until done, turning midway. Remove from the oven, take off foil, and place in oven again until skin crispens, turning midway so both sides crispen.
4. Meanwhile, make the filling. Drain tuna and place in a bowl with sweet corn, jalapeños, mayonnaise salt and pepper, and stir thoroughly with a fork so the tuna chunks break and separate.
5. Cut each potato in half and spread the flesh generously with butter. Heap each half with the tuna filling, and top generously with grated cheese.
6. Replace in baking tray and bake for a further 10-15 minutes, until the filling is heated and the cheese melts and browns slightly.
7. Serve immediately with avocado salad and coleslaw, or accompaniments of your choice.