Tuna Stuffed Potatoes Crispy And Cheesy Comfort Food At Its Best Recipes

TUNA STUFFED POTATOES

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.

CHEESY TUNA-STUFFED POTATOES

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.).

CREAMY TUNA STUFFED SPUDS (POTATOES)

Steps:

• Preheat oven to 180C (160C fan forced).
• Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.
• Heat carbonara sauce in a small saucepan until simmering.
• Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
• Make a cross in the cooked potatoes and carefully push open.
• Spoon in the tuna sauce and then sprinkle with cheese.
• Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
• If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.

CHEESY TUNA-STUFFED POTATOES

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.

TUNA-STUFFED BAKED POTATOES

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.,

BAKED POTATOES WITH TUNA AND CHEESE

Steps:

• Bake potatoes and then cut each in half lengthwise.
• Scoop out the inside of the potatoes keeping the skins in tact.
• In a separate bowl, mash the potato insides with milk and butter. Feel free to adjust the milk and butter to your liking.
• Add tuna, salt, onions and cheese to the potato mixture and mix well.
• Pile into the potato skins and add extra cheese on top if you'd like.
• Bake in a 400 degree oven for about 15 minutes or until warmed through.