Tuna Stuffed Potatoes

"This is my mom's recipe. Not sure where she got it from."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by lykdatcake photo by lykdatcake
photo by anniesnomsblog photo by anniesnomsblog
photo by Sarah_Jayne photo by Sarah_Jayne
Ready In:
1hr 35mins
Ingredients:
6
Serves:
8
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ingredients

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directions

  • Preheat oven to 375°F Wrap potatoes in foil and bake until fork tender, about an hour. Let cool.
  • Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork.
  • To potatoes add mayo, 1 cup cheese, green onion, green pepper, and tuna.
  • Restuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese.
  • Place in 13x9-inch baking dish and bake for 20 minutes.

Questions & Replies

  1. for the tuna stuffed potatoes... is it 4 can or just 4oz?
     
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Reviews

  1. DELICIOUS! :) We've thoroughly enjoyed these on two occasions and I'm very happy to have more serves in the freezer! LOVED the tuna mixed with the other ingredients: it makes a complete light meal in itself. I couldn't resist adding a few herbs (rosemary, sage and thyme). I used a low fat basil mayonnaise and roasted red pepper instead of the green pepper. I prefer red pepper and used roasted pepper (which is always in the fridge as we eat it all the time) as I was concerned that the cooking time might not be quite enough for raw pepper, that perhaps it would still be that bit crunchy. Next time I make these, I'm thinking of also adding some mushrooms and garlic. The mushrooms I'd saute first so that I knew they'd released any excess moisture. Thank you so much for sharing this wonderful recipe, Heidi! Made for 1-2-3 Hit Wonders.
     
  2. DH made this for us for lunch today, we split one potato. DH does not cook, ever! so I was very amazed when he brought lunch and it was great! The potato was a bit on the firm side and he had trouble scooping it nicely but that was his fault and it was still delicious if not a real beauty queen, lol. He used low fat mayo and cheese, what a doll.
     
  3. I cannot imagine why people "bake" a potato in foil. It becomes a steamed potato, why not just boilit? Bake Russets naked in the oven at 400d for one hour. When you have to use a serrated edge knife to open it, THEN you have a baked potato. Mayo? Interesting, never tried that. I use Sour Cream.
     
  4. We both loved these. The usual way to bake a potato is to wash with a veg. brush, dry and either put in oven plain or greased with oil. You can put them on a foil covered pan or right on the rack. I made this recipe using good sized russet potatoes, greased and baked at 400 for 1 hour. They were ready. The rest of the recipe I made as written only i put in a little salt and pepper. We both loved them. I ate the skin too. Comfort food!
     
  5. Great stuff! I cut the recipe in half and used fat free mayo and reduced fat cheese but otherwise kept things the same. I have had tuna and mayo with potatoes before as it is fairly common here in the UK but the combination of everything in the mix was new and I loved it. My husband letting an approving 'mmm' after his first bite so he approved too :) Made for holiday tag.
     
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Tweaks

  1. DELICIOUS! :) We've thoroughly enjoyed these on two occasions and I'm very happy to have more serves in the freezer! LOVED the tuna mixed with the other ingredients: it makes a complete light meal in itself. I couldn't resist adding a few herbs (rosemary, sage and thyme). I used a low fat basil mayonnaise and roasted red pepper instead of the green pepper. I prefer red pepper and used roasted pepper (which is always in the fridge as we eat it all the time) as I was concerned that the cooking time might not be quite enough for raw pepper, that perhaps it would still be that bit crunchy. Next time I make these, I'm thinking of also adding some mushrooms and garlic. The mushrooms I'd saute first so that I knew they'd released any excess moisture. Thank you so much for sharing this wonderful recipe, Heidi! Made for 1-2-3 Hit Wonders.
     

RECIPE SUBMITTED BY

<style>body { background: url("http://static-p4.fotolia.com/jpg/00/07/56/65/400_F_7566547_20ifdfgQw0rkaJfAXx2GIyTtmoXCBOn4.jpg");background-repeat: repeat; }</style> I have changed my name! Formerly Heidi in Seattle but I moved to the burbs so it doesn't quite fit anymore. Besides the name I have chosen is my handle in many places and holds special meaning to me. Invictus is a peom by William Ernest Henley which I discovered whilst in the darkest depths of despair. To this day it is a source of inspiration for me: OUT of the night that covers me, Black as the Pit from pole to pole, I thank whatever gods may be For my unconquerable soul. In the fell clutch of circumstance I have not winced nor cried aloud. Under the bludgeonings of chance My head is bloody, but unbowed. Beyond this place of wrath and tears Looms but the Horror of the shade, And yet the menace of the years Finds, and shall find, me unafraid. It matters not how strait the gate, How charged with punishments the scroll, I am the master of my fate: I am the captain of my soul. I absolutely love to cook and bake. I am not a chef by any means and don't desire to be one. I simply love to cook for myself, my husband, and my two kids. My spare time is filled with checking out cookbooks from the library, devouring them,planning meals, and of course being in the kitchen! This site is amazing and I love being able to enter in a few ingredients that I have in my kitchen and come across a wonderful meal for my family. That has saved me a trip to the store more than a few times. The gameroom has introduced me to outstanding recipes that I would not have otherwise tried, and I am happy to say that my family has never eaten better. My tried and true don't make nearly as often of an appearance at my dinner table. We now have so much variety. I post recipes in spurts as I feel the urge to check out a new cookbook from the library. I go through a book once, tag anything that looks tasty and interesting and then go back through again asking myself "is this a realistic recipe that I would make, that my family may enjoy?" and if it is I post it. These days I am saving my recipes privately until I try them. I only want the really good ones to be stamped with my name. :) Gone are the days of typing out recipes in Word and saving them to my hard drive, making photocopies, or worse yet handwriting them on various scraps of paper. On occasion I will repost a recipe I found on another site but that won't happen often. Many of my earlier posted recipes I have not tried but I am making it my mission to change that. I still have a ways to go but I will eventually make each and every last one of them. Regarding reviews: I won't take it personally if you don't like something I have posted......even if it is a personal favorite. We all have different tastes! Please be honest but respectful with your review. A one or five star review that has no comments or a comment that isn't helpful really doesn't do anyone any good. What worked for you what didn't? How did you manage to fix an issue in the recipe? Recently I have found that I have tightened up my rating system a bit. 3 stars is a good rating and though I was once reluctant to dish out a 3 star rating for fear of hurting feelings it is becoming more comfortable for me to do so. I won't go back and adjust previous rating but from here on out this is how I rate my recipes: 1 star - Something was fundamentally wrong with the recipe, how it was written, the technique used, ect. The recipe was disastorous in one way or another and was inedible. 2 stars - The recipe itself seemed to be well written or at the least I feel that I understand the intended result. Even so, it isn't anything that my family would ever eat again and chances are we went for takeout instead of enjoying dinner. 3 stars - A good recipe that I may or may not add into my recipe box and I will say why or why not in my review. The recipe wasn't a show stopper by any means but it was an adequate meal that my family ate. 4 stars - A recipe that my entire family enjoyed and one that will be repeated often. 5 stars - A true show stopper that enticed my tastebuds with every bite! As recipes posters, please never feel the need to thank me for reviewing one of your recipes. My review is in thanks to you for sharing your recipe. Thank you for posting it so that I may experience something new. In return I do not personally thank individuals who have reviewed my recipes. Afterall cooking is why we are here! So thank you in advance for taking the time to read my page, try one of my recipes, and being kind enough to review. 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