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American Tuna Melt Baked Potatoes

美式吞拿魚芝士焗薯仔

American Tuna Melt Baked Potatoes: Exactly four large fluffy baked potatoes are filled with tuna, sweetcorn and spring onion, then capped with bubbling cheddar.

Total time: 73 min
Difficulty: Easy
Servings: 4 servings

Recipe overview

Exactly four large fluffy baked potatoes are filled with tuna, sweetcorn and spring onion, then capped with bubbling cheddar.

01

Ingredients

Main ingredients

4 piece large potatoes
320 g canned tuna
4 tbsp mayonnaise
150 g sweetcorn
160 g Cheddar cheese
3 piece spring onion
1 tsp Black pepper

American Tuna Melt Baked Potatoes: 4 piece large potatoes, 320 g canned tuna, 4 tbsp mayonnaise, 150 g sweetcorn, 160 g Cheddar cheese, 3 piece spring onion, 1 tsp Black pepper

02

Tools

oven
baking tray
oven mitts
fork
can opener
colander
knife
cutting board
grater
mixing bowl
serving plate
timer

American Tuna Melt Baked Potatoes: oven, baking tray, oven mitts, fork, can opener, colander, knife, cutting board, grater, mixing bowl, serving plate, timer

03

Steps

Heat the oven to 200°C: Set the oven to 200°C and place an oven rack in the centre with a baking tray ready below it.

Step 1

Heat the oven to 200°C

Set the oven to 200°C and place an oven rack in the centre with a baking tray ready below it.

Scrub and dry four large potatoes: Scrub exactly 4 large potatoes under running water, rinse away all soil, and dry every surface thoroughly with kitchen paper.

Step 2

Scrub and dry four large potatoes

Scrub exactly 4 large potatoes under running water, rinse away all soil, and dry every surface thoroughly with kitchen paper.

Prick each potato with a fork: Prick each of the 4 potatoes 8 times around the skin with a fork so steam can escape during baking.

Step 3

Prick each potato with a fork

Prick each of the 4 potatoes 8 times around the skin with a fork so steam can escape during baking.

Bake the potatoes until fully tender: Place all 4 potatoes on the tray and bake at 200°C for 50 minutes, until a skewer slides through the centre without resistance.

Step 4

Bake the potatoes until fully tender

Place all 4 potatoes on the tray and bake at 200°C for 50 minutes, until a skewer slides through the centre without resistance.

Drain the tuna and sweetcorn: Drain all 320 g canned tuna and 150 g sweetcorn separately for 2 minutes so the filling stays thick.

Step 5

Drain the tuna and sweetcorn

Drain all 320 g canned tuna and 150 g sweetcorn separately for 2 minutes so the filling stays thick.

Slice the onions and grate the cheddar: Thinly slice all 3 spring onions and grate all 160 g cheddar, keeping the cheese separate from the onions.

Step 6

Slice the onions and grate the cheddar

Thinly slice all 3 spring onions and grate all 160 g cheddar, keeping the cheese separate from the onions.

Mix the tuna filling: Combine all tuna, sweetcorn, spring onion, 4 tablespoons mayonnaise and 1 teaspoon black pepper until bound but still flaky.

Step 7

Mix the tuna filling

Combine all tuna, sweetcorn, spring onion, 4 tablespoons mayonnaise and 1 teaspoon black pepper until bound but still flaky.

Split the hot potatoes: Using oven mitts, cut each hot potato lengthwise almost to the base and open it into two joined halves without tearing the skin.

Step 8

Split the hot potatoes

Using oven mitts, cut each hot potato lengthwise almost to the base and open it into two joined halves without tearing the skin.

Fluff the potato centres: Use a fork to loosen the hot flesh inside all 4 potatoes while leaving a 1 cm shell next to the skin for support.

Step 9

Fluff the potato centres

Use a fork to loosen the hot flesh inside all 4 potatoes while leaving a 1 cm shell next to the skin for support.

Fill all four potatoes: Divide the entire tuna mixture equally among the 4 opened potatoes and mound it into the fluffed centres without overfilling one potato.

Step 10

Fill all four potatoes

Divide the entire tuna mixture equally among the 4 opened potatoes and mound it into the fluffed centres without overfilling one potato.

Top with all the cheddar: Scatter all 160 g grated cheddar evenly over the 4 filled potatoes, covering the tuna mixture from end to end.

Step 11

Top with all the cheddar

Scatter all 160 g grated cheddar evenly over the 4 filled potatoes, covering the tuna mixture from end to end.

Bake until the cheese bubbles: Return the 4 potatoes to the oven at 200°C for 8 minutes until the cheddar is fully melted, bubbling and lightly golden; serve one per person.

Step 12

Bake until the cheese bubbles

Return the 4 potatoes to the oven at 200°C for 8 minutes until the cheddar is fully melted, bubbling and lightly golden; serve one per person.

Common mistakes

Using potatoes of different sizes leaves some hard when others are ready.
Wet tuna filling makes the potato centres soggy.

Tips

Choose four similarly sized large potatoes and test the thickest one with a skewer.

Fluff the flesh while hot so the filling settles into the potato.