Baked Potato with Tuna, Cheese & Sweet Corn

A baked potato is the ultimate blank canvas, and this tuna, corn, and cheese topping turns it into a full, satisfying meal.

What sets the topping apart is the seasoning. Tinned tuna and sweet corn get bound with mayo and sharp cheddar spread, then woken up with ginger paste, garlic, and a good shot of hot sauce. Without that heat the mix tastes one-note sweet, so the spice earns its place.

For the potato itself, the method makes the magic. Scrub it, poke deep holes so steam can escape (skip this and it can burst), then rub the skin with oil and salt for that crackly, seasoned crust.

You’ll know the potato is done when the skin loosens and a fork slides in easily. Split it open, fluff the inside, and pile the cool, creamy tuna mixture into the steaming center.

Pro Tips

• Poke the potato all over before baking so trapped steam escapes and it cooks evenly without bursting.
• Rub the skin with oil and salt for a crisp, seasoned crust; wrapping it in foil steams the skin soft instead.
• Don’t skip the hot sauce or extra black pepper, or the corn and cheese leave the topping tasting flatly sweet.
• Saute the garlic in the butter first, as the recipe suggests, to mellow its raw bite.

Variations

• Stir chopped scallions, capers, or pickles into the topping for tang and crunch.
• Use shredded cheddar or a spoonful of cream cheese in place of the cheese spread.
• Pile on extra cheese and run the loaded potato under the broiler until bubbly.