Baked Potatoes with Tuna and Cheese
Transform your weeknight dinner routine with these hearty and flavorful Baked Potatoes with Tuna and Cheese—an irresistibly creamy, protein-packed dish that’s both comforting and easy to prepare. Perfectly roasted potatoes with crispy, golden skins serve as the ultimate vessel for a satisfying filling made from flaky tuna, tangy mayonnaise, sharp cheddar cheese, and a pop of freshness from chopped spring onions. A final melted layer of cheese takes this dish to next-level indulgence, while a touch of butter ensures every bite is rich and buttery. Ready in just over an hour with minimal hands-on effort, this recipe is ideal for busy nights or cozy gatherings. Serve with a crisp side salad for a complete meal, or enjoy it as a standalone treat. It's a simple yet impressive baked potato recipe bound to become a family favorite!
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Recipe Information
Ingredients
- 4 pieces large potatoes
- 200 grams canned tuna (in water or oil, drained)
- 150 grams shredded cheddar cheese
- 3 tablespoons mayonnaise
- 2 tablespoons unsalted butter
- 2 pieces spring onions (finely chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 200°C (400°F).
Wash the potatoes thoroughly and pat them dry. Prick each potato a few times with a fork.
Rub the potatoes with olive oil and sprinkle lightly with salt.
Place the potatoes on a baking tray and bake for 50-60 minutes, or until they are tender and the skin is crispy.
While the potatoes are baking, prepare the filling. In a mixing bowl, combine the drained tuna, 100 grams of shredded cheddar cheese, mayonnaise, spring onions, salt, and black pepper. Mix until well combined.
Once the potatoes are ready, remove them from the oven and let them cool for a few minutes. Cut a slit down the middle of each potato and gently push the sides inward to open them up.
Scoop out a small amount of the potato flesh to make room for the filling (optional). Add a small pat of butter to each potato and fluff the inside gently with a fork.
Fill each potato generously with the tuna mixture, then top with the remaining cheddar cheese.
Place the stuffed potatoes back in the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and serve immediately. Optionally, garnish with extra spring onions or a dollop of sour cream.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 13.7 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 2.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 312 mg | 24% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1772 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
