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Loaded Jacket Potato with Tuna, Cheese and Beans

Recipe by The Cozy Bowl Kitchen

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  • Total Time1 hour 40 minutes
  • Yield2 loaded potatoes 1x

A properly crisp-skinned, fluffy baked potato loaded with seasoned tuna mayonnaise, melting mature cheddar, hot baked beans, spring onions and crispy onions. Includes the full method for getting the potato itself right.

Ingredients

Scale

For the potatoes

  • 2 large floury baking potatoes, Maris Piper or King Edward, about 300 to 350 g each
  • 1 tsp vegetable or olive oil
  • 1 tsp flaky sea salt
  • 30 g salted butter
  • Fine sea salt and black pepper

For the tuna mayonnaise

  • 1 x 145 g tin tuna in spring water, drained very well
  • 3 tbsp full-fat mayonnaise
  • 1 tsp lemon juice
  • 1/4 tsp black pepper
  • Pinch of fine sea salt
  • 3 tbsp tinned sweetcorn, drained (optional)

To load

  • 1 x 400 g tin baked beans
  • 100 g mature cheddar, coarsely grated
  • 2 spring onions, thinly sliced
  • 2 tbsp crispy fried onions

Instructions

  1. Heat the oven to 200°C fan (220°C conventional).
  2. Scrub the potatoes under cold water and dry them completely with a tea towel. A damp skin will not crisp.
  3. Prick each potato 6 to 8 times all over with a fork. Rub about 1/2 tsp of oil over each one with your hands, then sprinkle generously with flaky sea salt, pressing it into the skin.
  4. Put the potatoes straight onto the middle oven shelf, with a tray on the shelf below to catch any drips. Do not use foil and do not put them on a tray.
  5. Bake for 75 to 90 minutes. They are ready when a thin skewer slides all the way through with no resistance and the skin is crisp and slightly wrinkled. If you feel any firmness in the centre, give them another 10 minutes.
  6. Meanwhile, drain the tuna thoroughly, pressing it against the side of the tin with a fork. Flake it into a bowl and mix with the mayonnaise, lemon juice, black pepper, salt and the sweetcorn if using.
  7. About 5 minutes before the potatoes are done, tip the beans into a small pan and warm over a medium heat, simmering for 2 minutes so the sauce thickens slightly.
  8. Take the potatoes out and immediately cut a deep cross in the top of each. Squeeze the sides gently so they open up and release steam.
  9. Add half the butter to each, season with salt and pepper, and fork it through the flesh so it breaks up and turns fluffy.
  10. Scatter two thirds of the grated cheddar over the hot flesh so it starts to melt. Spoon over the tuna mayonnaise, then the hot beans.
  11. Finish with the remaining cheese, the sliced spring onions and the crispy fried onions. Serve immediately.

Notes

The hybrid shortcut: Microwave the pricked potato on full power for 6 to 8 minutes, then oil, salt and finish in a 220°C oven or air fryer for 20 to 25 minutes. Total time drops to around 30 minutes and the skin is nearly as good.

Air fryer: Oil and salt as usual, then air-fry at 200°C for 45 to 55 minutes, turning once. Excellent skin and far less energy than a full oven.

The mistake to avoid: Wrapping the potato in foil, or baking it on a tray. Both trap steam and give a soft, pale, leathery skin. Straight onto the oven shelf, every time.

Make ahead: Bake the potatoes in advance, cool and refrigerate. Reheat at 200°C for 15 to 20 minutes, or halve and fry cut-side down in butter. The tuna mayonnaise can be made a few hours ahead and refrigerated. Do not store a potato once loaded.

Variations: Add diced red onion and chopped capers to the tuna for a sharper mix. Leave the tuna out for a plain cheese and beans spud. See also our creamy chicken, rich beef and Thunder Spud loaded potatoes.

Equipment: A vegetable brush, a fork, a thin metal skewer for testing, a small saucepan and a box grater.

Allergen note: Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.

Take particular care with the tuna (fish), mayonnaise (egg, mustard in some brands), cheddar and butter (milk), baked beans (may contain wheat, celery or sulphites depending on brand) and crispy fried onions (often wheat flour). Allergen information must be confirmed by The Cozy Bowl before it is relied upon.

This is a home recipe inspired by a dish or flavour available at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Lunch
  • Method: Baking
  • Cuisine: British

Find it online: https://thecozybowl.co.uk/jacket-potato-tuna-cheese-beans/