Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large baking potatoes (russet or Maris Piper; about 300 g/10–12 oz each)
- 1 tbsp (15 ml) olive oil, plus flaky or coarse sea salt
- 4 tbsp (56 g) salted butter
- 2 tbsp chopped chives
- Option A: 1 can baked beans (400 g/14 oz), 150 g (5.3 oz) mature cheddar, 1 tsp Worcestershire sauce (optional), 1/4 tsp smoked paprika (optional)
- Option B: 2 cans tuna in spring water (145 g/5 oz each; drained total ~220 g/7.8 oz), 125 g (4.4 oz) sweetcorn kernels, 75 g (5 tbsp) mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon mustard, black pepper
Do This
- 1. Heat oven to 220°C (200°C fan) / 425°F; place a rack over a baking sheet.
- 2. Scrub, dry, and prick potatoes all over; bake dry on the rack for 60 minutes.
- 3. Brush skins with olive oil and sprinkle with salt; bake 15–20 minutes more until skins are crisp and a skewer slides in easily.
- 4. Warm beans with Worcestershire and paprika until bubbling; keep warm. Grate cheddar.
- 5. Mix tuna, sweetcorn, mayo, lemon, Dijon, and pepper; chill 5 minutes.
- 6. Split potatoes in a cross, pinch ends to open, fluff with a fork, and add a pat of butter.
- 7. Top with cheddar + beans or tuna-mayo-sweetcorn; finish with chives and serve hot.
Why You’ll Love This Recipe
- Ultra-crisp skins with steamy, fluffy centers using a simple two-stage bake.
- Two classic toppings: cozy cheddar-and-beans or fresh, creamy tuna-mayo-sweetcorn.
- Hands-off cooking—oven does the work while you prep the toppings.
- Affordable ingredients that feed a crowd and take well to mix-and-match customization.
Grocery List
- Produce: 4 large baking potatoes, fresh chives, 1 lemon
- Dairy: Mature cheddar, salted butter
- Pantry: Olive oil, flaky or coarse sea salt, black pepper, baked beans, canned tuna, sweetcorn, mayonnaise, Worcestershire sauce, Dijon mustard, smoked paprika
Full Ingredients
Baked Potatoes
- 4 large baking potatoes (russet or Maris Piper; about 300 g/10–12 oz each)
- 1 tbsp (15 ml) olive oil
- 1 tsp flaky or coarse sea salt, plus more to taste
Cheddar & Beans Topping (Option A)
- 1 can baked beans (400 g / 14 oz)
- 150 g (5.3 oz) mature cheddar, coarsely grated
- 1 tsp Worcestershire sauce (optional)
- 1/4 tsp smoked paprika (optional)
- Freshly ground black pepper, to taste
Tuna–Mayo–Sweetcorn Topping (Option B)
- 2 cans tuna in spring water (145 g / 5 oz each); drained total ~220 g (7.8 oz)
- 125 g (4.4 oz) sweetcorn kernels, well drained
- 75 g (5 tbsp) mayonnaise
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp Dijon mustard
- Fine sea salt and freshly ground black pepper, to taste
To Finish
- 4 tbsp (56 g) salted butter
- 2 tbsp finely snipped chives
Step-by-Step Instructions
Step 1: Heat the oven and set up a rack
Preheat the oven to 220°C (200°C fan) / 425°F. Place a wire rack over a baking sheet. Baking on a rack allows hot air to circulate, helping the skins crisp evenly without steaming.
Step 2: Prep the potatoes
Scrub the potatoes well and dry them thoroughly—dry skins crisp better. Prick each potato 6–8 times with a fork to let steam escape. Do not oil yet; a dry first bake keeps the skins shatter-crisp.
Step 3: Bake until nearly tender
Arrange the potatoes directly on the rack and bake for 60 minutes. They should feel soft when gently squeezed with an oven mitt but not fully tender in the very center.
Step 4: Oil, salt, and finish crisping
Remove the tray, brush potatoes all over with the olive oil, and sprinkle with the coarse salt. Return to the oven for 15–20 minutes more, until the skins are deeply crisp and a skewer meets no resistance to the center (internal temp ~98–100°C / 208–212°F). Meanwhile, make your toppings.
Step 5: Make the cheddar & beans topping (Option A)
In a small saucepan over medium-low heat, warm the baked beans with the Worcestershire sauce and smoked paprika until gently bubbling, 4–6 minutes. Reduce heat to low to keep warm. Grate the cheddar and set aside.
Step 6: Make the tuna–mayo–sweetcorn topping (Option B)
Drain the tuna very well. In a bowl, combine tuna, sweetcorn, mayonnaise, lemon juice, and Dijon mustard. Season with black pepper and a pinch of fine sea salt to taste. Chill for 5 minutes while the potatoes finish baking.
Step 7: Split, butter, and load up
Transfer potatoes to plates. Using a sharp knife, cut a cross on top of each and gently pinch the ends to open. Fluff the insides with a fork and add 1 tbsp butter to each so it melts into the flesh. For Cheddar & Beans: scatter on a small handful of cheddar, spoon over hot beans, then finish with the remaining cheddar so it melts from the heat. For Tuna–Mayo–Sweetcorn: add a generous scoop of the tuna mix. Sprinkle chives over any topping, season with black pepper, and serve immediately. For extra melt on the cheddar option, briefly place under a hot grill/broiler for 1–2 minutes.
Pro Tips
- Start dry, finish oiled: Skipping oil at the start prevents leathery skins; oiling only for the final 15–20 minutes gives blistered, crisp results.
- Use a rack: Elevation prevents soggy bottoms and promotes even heat all around the potato.
- Size matters: If your potatoes are smaller (200–250 g), reduce the first bake to 45–50 minutes; larger (350–400 g), increase by 10–15 minutes.
- Speed option: Microwave pricked potatoes for 8–10 minutes (turning halfway), then oil, salt, and finish crisping in a 220°C/425°F oven for 20–25 minutes.
- Season the flesh: When you fluff the insides, add a pinch of salt and pepper before the butter for perfect seasoning in every bite.
Variations
- Cheese and onion: Fold finely sliced spring onions (scallions) into the cheddar and melt under the grill/broiler.
- Chilli-cheese: Swap beans for warm chilli (beef or veggie) and top with cheddar and chives.
- Light tuna swap: Use half mayo and half Greek yogurt, and add chopped celery for crunch.
Storage & Make-Ahead
Baked potatoes (un-topped) keep 3–4 days refrigerated. Cool fully, wrap, and refrigerate. Re-crisp at 200°C/400°F for 10–15 minutes. Freeze un-topped potatoes up to 3 months; reheat from frozen at 170°C/340°F for 45–60 minutes until hot and crisp. Cheddar & beans can be cooled and refrigerated up to 3 days, then reheated gently. Tuna–mayo–sweetcorn is best within 2 days; keep chilled and stir before serving. Add butter and chives just before serving.
Nutrition (per serving)
Cheddar & Beans: approximately 620 kcal; 78 g carbs; 22 g protein; 27 g fat; 6 g fiber; 900 mg sodium. Tuna–Mayo–Sweetcorn: approximately 610 kcal; 70 g carbs; 21 g protein; 29 g fat; 6 g fiber; 700 mg sodium. Values will vary with brands and potato size.
