These tasty Tuna Stuffed Potatoes are the full meal deal. With a filling of potato, tuna, egg, and cheese, all encased in potato shells, these twice-baked potatoes make a great lunch all on their own.
This is a recipe I have developed with the smaller household in mind. As such, the filling will make enough to stuff the four hollowed out half-shells of the potatoes. I find one filled shell is sufficient for a serving for me but a heartier appetite might demand two so this recipe makes 2-4 servings, depending on your appetite. This recipe is easily doubled if more servings are required.
A little bit of advance planning and prep work will be required for these Tuna Stuffed Potatoes. An egg needs to be hard boiled and the potatoes need to be baked. As always, I recommend measuring and setting out all ingredients before beginning to mix up the filling. It’s quicker to pull the filling together than stopping to gather and measure out ingredients as they are called for in the recipe. It’s also greater assurance that no ingredient is inadvertently left out.
When scooping out the flesh from the baked potatoes, make sure that about a ¼ “rim is left around the edges and on the bottom of the potato shells so that they will hold together. Brush a light coating of olive oil over the inside scooped out shells and on top of the outer rim.
The small cans of tuna (85g/3oz) are ideal for this recipe. There are several varieties of tuna and seasonings available in these cans and, by choosing different ones, the stuffed potatoes will have a slightly different flavor. I have tried several of the variations and my favorite is the tuna with lemon and dill flavoring though plain tuna that has been packed in water or olive oil is good, too. Make sure the tuna is drained so that the potato mixture is not soupy. Flake, or break up, the tuna before combining it with other ingredients.
Use a mixing spoon to fill the hollowed-out potato halves with the filling, generously mounding the filling. Sprinkle each stuffed potato with some grated cheddar cheese. These only take about 10-12 minutes at 400°F to heat. Serve hot.
These Tuna Stuffed Potatoes freeze well (minus the cheese topping), unbaked. They can be popped into a 400°F preheated oven from frozen state but they will take longer to heat than if they are placed into the oven as soon as they are made. I recommend baking the frozen potatoes for approximately 30 minutes before adding the shredded cheddar cheese topping and then baking them about 8-10 minutes longer or until the cheese is melted and the potatoes are thoroughly heated through (a test of a fork inserted into center of a potato will indicate when the potatoes are ready for serving).
[Printable recipe follows at end of post]
Tuna Stuffed Potatoes
Ingredients:
2 large baking potatoes (e.g. Russet variety), each apx. 9oz – 10oz
1 – 85g (3oz) can tuna, drained
1 large hard-boiled egg, mashed or chopped
2 tbsp sour cream
2 tbsp butter, softened at room temperature
2 tbsp finely grated Parmesan cheese
½ tsp Dijon mustard
¼ tsp onion salt or powder
¼ tsp garlic salt
Pinch celery salt
Freshly ground pepper, to taste
Apx. 1/3 cup shredded cheddar cheese
Green onions, pea shoots, microgreens for garnish (optional)
Method:
Preheat oven to 400°F.
Scrub potatoes well. Do not peel. Prick each potato several times with a fork. Place potatoes directly on oven rack positioned in center of oven. Bake until fork easily inserts into center of potato, approximately 1 hour.
With a sharp knife, cut each baked potato in half, lengthwise. Scoop out flesh of potatoes leaving about a ¼“ rim around the edges and bottom of each potato half to allow the potato shell to hold its shape. Place hollowed out potato halves on parchment- or tinfoil-lined rimmed baking sheet.
Mash potato flesh well or press through a potato ricer into a medium-sized bowl. Add tuna, egg, sour cream, butter, Parmesan cheese, mustard, onion salt/powder, garlic salt, celery salt, and pepper. Mix well to ensure all ingredients are incorporated.
Lightly brush inside and rim edges of each potato shell with olive oil. Spoon potato-tuna mixture into shells, generously stuffing each, and mounding tops. Sprinkle tops of potatoes with the cheddar cheese. Bake at 400°F for 10-12 minutes. Garnish with sliced green onions, pea shoots, and/or microgreens at time of serving, if desired. Serve hot.
To make ahead and freeze: Store unbaked stuffed potatoes (minus the cheddar cheese topping) in airtight freezer container. Bake from frozen state, at 400°F, for approximately 30 minutes then add the shredded cheese topping and continue baking potatoes for about 8-10 minutes longer or until cheese is melted and potatoes are heated through.
Yield: 2 – 4 servings
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Tuna Stuffed Potatoes
Ingredients
- 2 large baking potatoes (e.g. Russet variety), each apx. 9oz – 10oz
- 1 – 85g (3oz) can tuna, drained
- 1 large hard-boiled egg, mashed or chopped
- 2 tbsp sour cream
- 2 tbsp butter, softened at room temperature
- 2 tbsp finely grated Parmesan cheese
- ½ tsp Dijon mustard
- ¼ tsp onion salt or powder
- ¼ tsp garlic salt
- Pinch celery salt
- Freshly ground pepper, to taste
- Apx. 1/3 cup shredded cheddar cheese
- Green onions, pea shoots, microgreens for garnish (optional)
Instructions
- Preheat oven to 400°F.
- Scrub potatoes well. Do not peel. Prick each potato several times with a fork. Place potatoes directly on oven rack positioned in center of oven. Bake until fork easily inserts into center of potato, approximately 1 hour.
- With a sharp knife, cut each baked potato in half, lengthwise. Scoop out flesh of potatoes leaving about a ¼“ rim around the edges and bottom of each potato half to allow the potato shell to hold its shape. Place hollowed out potato halves on parchment- or tinfoil-lined rimmed baking sheet.
- Mash potato flesh well or press through a potato ricer into a medium-sized bowl. Add tuna, egg, sour cream, butter, Parmesan cheese, mustard, onion salt/powder, garlic salt, celery salt, and pepper. Mix well to ensure all ingredients are incorporated.
- Lightly brush inside and rim edges of each potato shell with olive oil. Spoon potato-tuna mixture into shells, generously stuffing each, and mounding tops. Sprinkle tops of potatoes with the cheddar cheese. Bake at 400°F for 10-12 minutes. Garnish with sliced green onions, pea shoots, and/or microgreens at time of serving, if desired. Serve hot.
- To make ahead and freeze: Store unbaked stuffed potatoes (minus the cheddar cheese topping) in airtight freezer container. Bake from frozen state, at 400°F, for approximately 30 minutes then add the shredded cheese topping and continue baking potatoes for about 8-10 minutes longer or until cheese is melted and potatoes are heated through.
Recipe Notes
Yield: 2 – 4 servings
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You may also enjoy my recipe for Twice-baked Potatoes
