Tuna Stuffed Baked Potatoes
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 40 mins
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Servings
2 servings
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Calories
436 kcal
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Course
Main Course
Tuna Stuffed Baked Potatoes
Description
The Tuna Stuffed Baked Potatoes recipe starts by baking whole russet potatoes until tender with a crisp skin. Once scooped out, the potato flesh is blended with creamy elements including cream cheese and cheddar, along with canned tuna, chopped sun-dried tomatoes, and sweetcorn for sweetness and texture. The mixture is seasoned with salt and pepper to balance flavors. Refilling the potato skins with this mix and topping with cheddar melts the cheese to a golden finish during a final bake. This dish is both filling and flavorful, combining the hearty base of baked potatoes with the savory, rich tuna and sharp cheddar. The sun-dried tomatoes add a subtle tang while sweetcorn contributes mild sweetness and bite. It can be served as a main or a substantial side and represents an effective way to elevate simple pantry ingredients into a satisfying meal.
The texture pairing between creamy filling and crispy skin distinguishes this recipe, while the baking ensures the flavors are melded. These can be customized by swapping tuna for other cooked proteins or varying the cheese type as desired.
To prepare in advance, you can freeze the plain baked potatoes before stuffing, which can save time on future meal prep. Patting the potatoes dry and seasoning them well before baking helps achieve crisp skins without overbaking the interior.
Ingredients
- 2 potato russet
- 4 tablespoon cream cheese
- 25 g cheddar cheese grated; for the filling, mature
- 25 g cheddar cheese grated; for the topping, mature
- 6 sun-dried tomatoes chopped
- 110 g tuna canned; drained
- 4 tablespoon sweetcorn
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Pierce the skins of 2 Potatoes several times. Put the potatoes into the oven and baked for 60-90 minutes, until they are easily pierced with a fork. Slice the potatoes in half and scoop out the insides and put it into a bowl.
- Add 4 tablespoon Cream cheese, 25 g Mature cheddar, 6 Sun-dried tomatoes, 110 g Tuna, 4 tablespoon Sweetcorn and 1 pinch Sea salt and ground black pepper to the bowl with the potatoes and mix well.
- Divide the mixture between the potato skins and top with 25 g Mature cheddar.
- Put them back in the oven for 15 minutes until the cheese has melted.
Notes
- Dry potatoes thoroughly before baking to ensure the skins become nicely crispy.
- Season and lightly oil the potato skins before baking to improve texture and flavor.
- Avoid baking at too high a temperature to prevent the skins from crisping before the interiors are cooked through.
- Tuna can be substituted with shredded leftover chicken if preferred.
- Use any cheese that melts well; a blend or goat cheese added on top adds extra flavor.
- Unstuffed baked potatoes can be frozen and filled later for a quick meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 436kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 89mg | 30% |
| Sodium | 484mg | 20% |
| Potassium | 1375mg | 29% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 819IU | 16% |
| Vitamin C | 16mg | 18% |
| Calcium | 257mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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