I assume my love of potato come from my British roots. Jacket or baked potatoes are one of our nations favourite meal options. It's typical pub fare and we LOVE it.
My move to the USA meant saying goodbye to baked potato on a menu as a staple (it was a tough transition but years of counseling have got me through it)I also have to point out that in here in the USA the typical baked potato comes covered in chili and sour cream and bacon. That is not how we do it on the other side of the pond, we prefer Heinz beans and some cheese or my personal fave tuna and mayo.
This is a simple meal and perfect with salad or fruit for a summer evening meal.
Ingredients (trust me, in England it's a national treasure)
Baked potato, one per person for dinner
Can of tuna
Heat oven to 375 degrees.
Scrub potato, poke holes in the potato with a fork. Wrap potato in foil and cook in the oven until soft when squeezed - about 45 minutes, depending on the size of the potato. You could also cook the potato in the microwave)
Open tuna and drain out water or oil. Put tuna in a bowl, mix in mayo and Dijon mustard to taste, I probably use a couple of tablespoons of mayo and one of mustard, but make it the way you prefer. Add pepper to taste.
Put 1/2 cup of frozen corn in a strainer and pour boiling water over the top to defrost and warm.
Stir corn into tuna mixture.
Cut potato in half and fluff the flesh of each half. Top with tuna mixture. If there is too much tuna you can store it for another day. I often make up half the potato and half the tuna for lunch and then refrigerate the leftovers for another day.
[As a side note, I was never sure how to use up left over mashed potato but now, I use it like a baked potato. Heat it and add toppings - I hate when leftovers are wasted and this new find has been great!]
The simplest meals are the best. Especially when the sun is shining and you don't want to waste it being stuck in the kitchen.
"What did we have for dessert," you ask? Frozen ice pops of course!