Equipment
Ingredients
The Potato
- 1 russet potato, scrubbed clean
- 5 ml olive oil
- sea salt
The Fillings
- 100 g canned baked beans
- 60 g canned tuna in spring water, drained well
- 15 g mayonnaise
- 30 g cheddar cheese, grated
- 10 g unsalted butter
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 684 kcal
- Protein
- 29 g
- Carbohydrates
- 67 g
- Fat
- 36 g
- Fiber
- 7 g
- Sugar
- 10 g
- Sodium
- 1544 mg
- Saturated Fat
- 14 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 8 g
- Cholesterol
- 43 mg
- Potassium
- 1405 mg
- Calcium
- 295 mg
- Iron
- 4.5 mg
- Magnesium
- 107 mg
- Phosphorus
- 447 mg
- Zinc
- 4.6 mg
- Vitamin A
- 163 mcg
- Vitamin C
- 14 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 3.1 mg
- Vitamin K
- 13 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.18 mg
- Niacin
- 9.1 mg
- Folate
- 50 mcg
- Water
- 320 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Pierce the potato 8 to 10 times all over with a fork. Rub the skin thoroughly with olive oil and an even coating of sea salt.
Place the potato on a microwave-safe plate. Microwave on high power for 5 minutes, then carefully turn the potato over and microwave for another 4 to 5 minutes until completely tender.
While the potato cooks, combine the drained tuna and mayonnaise in a small mixing bowl. In a separate microwave-safe container, gently warm the baked beans.
Remove the potato from the microwave and let it rest for 2 minutes. This allows the internal steam to finish cooking the core gently to roughly 99 degrees Celsius or 210 degrees Fahrenheit.
Slice the potato down the center with a knife and pinch the ends inward to push the flesh upwards. Fluff the inside with butter, then top with the warm baked beans, tuna mayonnaise, and grated cheddar cheese.
Chef's Notes
- Piercing the potato skin is absolutely essential to allow internal steam to escape; skipping this step can cause the potato to burst violently in your microwave.
- Resting the potato for a few minutes after microwaving is crucial. Carry-over cooking ensures a fully tender, fluffy interior without turning the outer layers rubbery.
- Drain the canned tuna as thoroughly as possible. Excess water will mix with the mayonnaise and create a soggy, unappetizing base for your potato.
- For an optional crispy skin, after microwaving, transfer the cooked potato to an oven preheated to 200 degrees Celsius or 400 degrees Fahrenheit for 10 minutes before slicing and topping.
Storage
Refrigerator: 2 days — Store potato and fillings in separate airtight containers.
Reheating: Microwave the potato on high for 2 minutes until piping hot, then add cold or separately warmed toppings.
Troubleshooting
Potato is still hard in the center after the suggested time
Cause: Microwave wattage varies; lower wattage models require more cooking time
Fix: Microwave in additional 1-minute bursts until a fork easily pierces all the way to the center
Prevention: Check your microwave wattage and adjust the initial cooking times accordingly
Potato exploded in the microwave
Cause: Skin was not pierced deeply or frequently enough to allow expanding steam to escape
Fix: Cannot be fixed
Prevention: Always pierce the potato deeply at least 8 times before cooking
Cultural Context
The jacket potato is a cornerstone of British quick meals and cafe culture, prized for its filling nature and versatile canvas. While traditionally baked for hours in an oven to achieve a shatteringly crisp skin, microwaving offers a modern, speedy approach to this classic comfort food that fits perfectly into busy weekday schedules.
