TUNA MELT JACKET POTATO

It's a lot like a tuna mayo jacket potato but it is actually way better than that. Tuna melt toasties are lovely. Jacket potatoes are lovely. Lovely.

Ingredients

(For One Spud)

1 Big Fat Potato
Tablespoon Olive Oil
Teaspoon Cayenne Pepper
Teaspoon Black Pepper
Teaspoon Smoked Paprika
Tablespoon Oregano
Pinch of Salt
1 Tin of Tuna
2 Tablespoons of Mayo
Tablespoon of Capers
Handful of Parsley
2 Spring Onions
Cheddar Cheese

Ingredients

Instructions

Preheat the oven to 160ºC. Wash your spud and then dry it thoroughly. If it isn't dry then it won't be crispy. Stick it in a bowl and add a splash of olive oil, cayenne, paprika, salt, pepper and oregano. Give it a good rub and make sure its fully coated in flavour. Wash your hands. They're filthy. Pop it into the oven for a full hour.
After a full hour you must turn the oven up to the hottest heat (200C is probably fine) for 15 minutes to crisp things up. It's also probably time to start prepping your topping. Get a bowl out and add your tuna, mayo and a bit of salt and pepper. Add a tablespoon of capers. Slice up your spring onions and your parsley and mix that through with your tuna and mayo business.
Grate a good bit of cheese. Less isn't more. More is more. Get your spud out of the oven and slice in half gently. Open it up a bit and add your cheese. Stick it back in the oven for about 5 minutes to melt.
When the cheese has melted into the soft spud, take it out of the oven and top with your tuna mayo business. Top with extra cheese and parsley. Tuck right n.