Best Cheesy Tuna Stuffed Potatoes Recipes

Cheesy Tuna-Stuffed Potatoes image

Provided by vrvrvr

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 image

Provided by ratherbeswimmin

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