Description
Savory, creamy, and bubbling with melted cheese, these Tuna Stuffed Cheesy Potatoes are the ultimate comfort food made from pantry staples. Perfect for weeknight dinners or make-ahead meals.
Ingredients
- Large Russet Potatoes: 4 – ideal for baking with a fluffy texture and sturdy skin.
- Canned Tuna in Oil or Water: 2 cans (5 oz each), drained – the hearty, savory filling base.
- Cheddar Cheese: 1 cup shredded – adds melty richness and a bold flavor punch.
- Mayonnaise: 1/4 cup – makes the filling creamy and smooth.
- Green Onions: 2 stalks, finely sliced – adds freshness and a mild onion kick.
- Lemon Juice: 1 tablespoon – brightens the tuna and cuts through richness.
- Salt: 1/2 teaspoon – enhances all the flavors.
- Black Pepper: 1/4 teaspoon – a subtle bite to round things out.
- Paprika: 1/2 teaspoon – adds warmth and color.
- Olive Oil: 1 tablespoon – helps crisp the potato skins during baking.
Instructions
- Preheat Your Equipment: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Combine Ingredients: In a bowl, mix drained tuna, mayo, sliced green onions, lemon juice, salt, pepper, and paprika. Stir until just combined.
- Prepare Your Cooking Vessel: Wash potatoes, prick with a fork, and bake directly on the oven rack for 45–60 minutes until fork-tender. Let cool slightly, then slice lengthwise and scoop out the flesh, leaving a 1/4-inch border.
- Assemble the Dish: Mash the scooped potato flesh and mix into the tuna filling. Stir in half the shredded cheese. Spoon the mixture back into the potato skins.
- Cook to Perfection: Place stuffed potatoes on the baking sheet. Sprinkle the remaining cheese on top. Drizzle lightly with olive oil.
- Finishing Touches: Bake for 15–20 minutes or until cheese is melted and golden. Broil for 2 minutes if you want extra browning.
- Serve and Enjoy: Garnish with extra green onions or a dollop of sour cream. Serve hot and watch them disappear.
Notes
- Use starchy potatoes like Russets for the best texture.
- Let potatoes cool slightly before scooping to avoid tearing the skins.
- Mix in herbs or chili flakes for extra flavor variety.