Tuna and corn jacket potatoes

Cooking Fish Tuna and corn jacket potatoes

Try these tantalisingly tasty Tuna and corn jacket potatoes.

Lables: Gluten free Lactose free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Position oven rack just above centre of oven. Preheat oven to 200°C/180°C fan-forced. Scrub and rinse potatoes. Pat dry. Pierce each potato 6 times with a fork and 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 a plate. Stand for 10 minutes.
  2. Combine tuna, corn and mayonnaise in a bowl. Season with salt and pepper.
  3. Remove foil from potatoes. Return to plate. Cut a deep cross in the top of each potato. Using a tea towel, hold 1 potato. Squeeze base gently to open top. Repeat with remaining potatoes. Place potatoes on plates. Top with tuna mixture. Sprinkle with onion. Serve.

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4 large sebago potatoes
425g can tuna in springwater, drained, flaked
2 x 125g can corn kernels, drained, rinsed
1/4 cup whole-egg mayonnaise
1 green onion, thinly sliced diagonally

Adv

Autors
Preparation time
20
Cooking time
1:30
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Fish
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