The humble jacket potato is considered a very simple and somewhat overlooked option for lunch or dinner. However, as (the brief British) summer is upon us, the jacket is a simple and quick option that is perfect either hot or cold when you want something easy to eat – leaving you to get back to the sun. They also make great additions to a picnic.
Season’s Eatings has collated five of our favourite ways to eat jackets, each of which is delicious and interesting. There’s no need to open a can of baked beans for these recipes. Here is the third of our five recipes.
Preparation time: 5 minutes
Cooking time: 25 minutes
- 2 x medium jacket potatoes
- 1 x can of tuna (drained)
- 2 – 3 tbsp mayonnaise
- Handful of chopped chives
- Handful of black pitted olives – finely chopped
- 1 tsp lime juice
- Pop both jackets in the microwave for 10 minutes on a medium-high setting.
- Once cooked in the microwave, the potatoes should be reasonably soft inside.
- Transfer them whole to a pre-heated oven at 200ºC for approximately 15 minutes to finish cooking them and allow their skins to become crisp.
- In a small bowl mix the tuna, mayonnaise, lime juice and chives.
- When the jackets are ready, cut a slice down the middle, stuff each with half the tuna mixture then top with the chopped olives.