Cheesy Tuna Stuffed Potatoes Recipes

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TUNA STUFFED CHEESY POTATOES



Tuna Stuffed Cheesy Potatoes image

When you're craving some pizza, but you're trying to cut calories, these Grilled Veggie Portabella pizzas easily do the trick. Full of great flavor and stuffed full of goodness, you just can't go wrong.

Provided by www.dailydishrecipes.com

Categories     Side Dishes

Time 33m

Number Of Ingredients 10

4 baking potatoes
1 cup olive oil mayonnaise
1 1/2 cups cheddar cheese (grated)
1/4 cup black olives (sliced)
1/2 cup mushrooms (chopped)
1/4 cup cup green onion (chopped)
1/4 cup green pepper (chopped)
1 4 oz can of Bumble Bee Tuna in water (drained)
salt and pepper (to taste)
sour cream (bacon bits, chives (optional))

Steps:

  • Preheat oven to 375°F
  • Bake your potatoes about an hour or so, or until you can press a fork right into them. Let them cool. Careful not to get them too soft, or you will have some trouble with the next part. Note: Often we simply microwave the potatoes so the whole process goes faster, this way I can have dinner on the table in about a half hour or so.
  • Slice the potatoes in half and spoon out the potato filling out of each halve into a bowl. Leave about 1/4" thickness of potato around the edge (like you were making potato skins) so that the shell stays together.
  • Mash or break up the potatoes a little with a fork, and then add the mayonnaise, 1 cup of the cheddar cheese, black olives, mushrooms, green onion, green pepper and tuna. Sprinkle with a dash of salt and pepper to taste.
  • Mix or mash it all together with a fork lightly.
  • Scoop spoonfuls of the potato mixture into each half potato skin.
  • Top with remaining cheese.
  • Place on a baking pan and bake for about 18-20 minutes or until cheese is melted and everything is hot.
  • Serve immediately. Top with sour cream, bacon, chives or whatever else you want, or serve alone like we do.
  • These even taste good as leftovers straight out of the fridge the next day or reheated. Yum!

TUNA-STUFFED BAKED POTATOES



Tuna-Stuffed Baked Potatoes image

Using canned tuna keeps this dish right in a target budget. A dollop of pickle relish on top brings out that classic tuna salad flavor. -Karen Seger, Houston, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 9

4 medium baking potatoes
1 cup fat-free cottage cheese
1 can (5 ounces) albacore white tuna in water, drained and flaked
1 celery rib, chopped
1 medium onion, finely chopped
1/2 cup shredded cheddar cheese, divided
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.,

Nutrition Facts : Calories 321 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 603mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges

TUNA STUFFED POTATOES



Tuna Stuffed Potatoes image

Make and share this Tuna Stuffed Potatoes recipe from Food.com.

Provided by invictus

Categories     Tuna

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 6

4 baking potatoes
1 cup mayonnaise
1 1/2 cups cheddar cheese, grated
1/4 cup green onion, chopped
1/4 cup green pepper, chopped
4 ounces tuna, drained

Steps:

  • 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.

TUNA-STUFFED POTATOES



Tuna-Stuffed Potatoes image

Turn a baked potato into a light meal in minutes with this creamy and delicious tuna topping from Bobby Taylor in Michigan City, Indiana. Serve this tasty twist on twice-baked potatoes with a leafy green salad for a lovely, spur-of-the-minute lunch or late-night supper. MAKE IT EASY: For make-ahead convenience on busy weekdays, Bobby Taylor suggests you prepare the potatoes, wrap tightly in foil and refrigerate for up to two days. When needed, unwrap and place on a baking sheet in a preheated 350-degree oven for 30 minutes or until heated through.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 7

4 medium baking potatoes
1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) light water-packed tuna, drained and flaked
2 tablespoons reduced-fat mayonnaise
1/2 cup shredded reduced-fat cheddar cheese, divided
2 green onions, finely chopped

Steps:

  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with salt and pepper. Stir in the tuna, mayonnaise, 1/4 cup cheese and onions. Spoon into potato shells. Sprinkle with remaining cheese. , Microwave, uncovered, on high for 3-5 minutes or until heated through.

Nutrition Facts : Calories 285 calories, Fat 6g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 603mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

CHEESY TUNA-STUFFED POTATOES



Cheesy Tuna-Stuffed Potatoes image

Have enjoyed these yummy things for years...not sure what category of eating they fit into...Main dish? Side dish? Brunch? All of the above!

Provided by vrvrvr

Categories     One Dish Meal

Time 1h10m

Yield 8 potato halves, 6-8 serving(s)

Number Of Ingredients 7

4 large baking potatoes
1/2 cup mayonnaise
1/2 cup shredded cheddar cheese
1/4 cup finely chopped green pepper
1/4 cup chopped scallion
2 (6 ounce) cans albacore tuna in water, drained and flaked
2 tablespoons shredded cheddar cheese

Steps:

  • Scrub potatoes, prick with fork, bake in 400 degree oven for 1 hour.
  • When cool enough to handle, cut potatoes in half lengthwise, scoop out potato pulp into large bowl, leaving shells intact.
  • Combine pulp with mayo, cheddar, green pepper, scallions and tuna. Mix well.
  • Stuff potato shells.
  • Bake at 400 for 10 minutes.
  • (Can also drizzle a little melted butter over the top and pass under the broiler until sizzling and browned, but this is considered rather decadent. You decide.).

Nutrition Facts : Calories 289.3, Fat 12.3, SaturatedFat 3.9, Cholesterol 42.4, Sodium 441.5, Carbohydrate 25.5, Fiber 2, Sugar 2.4, Protein 19.2

CHEESY TUNA-STUFFED POTATOES



Cheesy Tuna-Stuffed Potatoes image

Make and share this Cheesy Tuna-Stuffed Potatoes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 9h30m

Yield 4 serving(s)

Number Of Ingredients 8

4 medium idaho potatoes (scrubbed and left dripping wet) or 4 medium russet potatoes (scrubbed and left dripping wet)
3/4 cup finely shredded cheddar cheese
1/4 cup milk
2 (6 ounce) cans tuna in water, drained (original recipe calls for one can of tuna, but I use two)
1/2 cup sour cream (reduced fat is ok)
1 green onion, thinly sliced
salt, to taste
pepper, to taste

Steps:

  • Prick each dripping wet potato with a fork; add potatoes to a slow cooker (do not add water).
  • Cover and cook on LOW for 6-8 hours until fork tender.
  • Remove potatoes from cooker using tongs; cut them in half lengthwise; scoop out the center of each half with a big spoon, leaving enough potato to keep the shell intact.
  • Put the potato pulp in a bowl and add ½ cup cheese, milk, tuna, sour cream, green onion, and salt/pepper.
  • Mash the filling with a fork; spoon mixture back into shells, mounding high.
  • Return to slow cooker, setting down the stuffed potatoes in a single layer if possible so that they touch each other.
  • Sprinkle with the remaining ¼ cup cheese.
  • Cover and cook on HIGH for 45 minutes to 1 hour.
  • Remove carefully and serve.

Nutrition Facts : Calories 436.1, Fat 16.5, SaturatedFat 9.3, Cholesterol 74.5, Sodium 504.1, Carbohydrate 39.7, Fiber 4.8, Sugar 1.9, Protein 32.1

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