Tuna-stuffed baked potatoes
Served with a simple green salad, this is a terrific lunch. It can be made ahead on the weekend and used during the week. Simply reheat and serve.
| Recipe serves | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Baking sheet |
| Ingredients |
|---|
| 4 baking potatoes, about 6 ounces each |
| 1 5-ounce can of tuna |
| 1/2 cup chopped green onions |
| 1/3 cup sour cream |
| parsley or cilantro |
| 1/2 cup grated cheese |
| salt, pepper |
| Instructions |
|---|
| • Preheat oven to 400º. Scrub the potatoes and pierce with a knife about 8 times, two per side of the potato. |
| • Bake for 60 minutes or until tender. Remove from the oven and cool until they can be handled. Lower the oven to 375º. |
| • Cut the top off the potatoes and with a spoon carefully hollow out the inside of the potato. Put the inside of the potato into a bowl and mash it with a fork. |
| • Add the remaining ingredients and season to taste. Stir well and then put the stuffing back into the potato. |
| • Bake for another 20 minutes at 375º. If they were made ahead and refrigerated, cook for 30 minutes. |
| Variations |
|---|
| • Add cooked chicken or turkey instead of the tuna. |
| • Add garlic or other herbs or spices. |
| • Add blue cheese. |
| • Add finely chopped celery for some crunch. |
| • To make it spicy and smoky, add chipotle powder to the filling or sprinkle it on top. |
| Storage |
|---|
| • These can be made ahead and refrigerated. Cook at 375º for 30 minutes. Eat within 3 - 4 days. |
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