Creamy Tuna Stuffed Spuds Potatoes
Indulge in the ultimate comfort food with these Creamy Tuna Stuffed Spuds Potatoes—a hearty, satisfying dish that’s perfect for any meal of the day. Velvety baked russet potatoes are hollowed out and filled with a luscious mixture of flaked canned tuna, cream cheese, mayonnaise, and a dash of zesty lemon juice, creating a creamy, tangy filling that bursts with flavor. Folded with melted cheddar cheese and aromatic green onions, these stuffed potatoes are baked to golden perfection, delivering a combination of crispy skins and rich, savory insides. Easy to prepare yet packed with protein, this recipe is an ideal choice for a quick weeknight dinner or an impressive crowd-pleaser at your next gathering. Serve warm with your favorite sides, and watch these loaded baked potatoes disappear in no time!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 cans (5 ounces each) canned tuna in water
- 4 ounces cream cheese
- 3 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 cup shredded cheddar cheese
- 2 stalks green onions (chopped)
- 2 tablespoons butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Wash the potatoes thoroughly and pat them dry. Use a fork to poke several holes in each potato to allow steam to escape during baking.
Place the potatoes directly on the oven rack or on a baking sheet, and bake for 50-60 minutes, or until they are tender when pierced with a knife.
While the potatoes bake, drain the canned tuna and place it in a mixing bowl. Flake it with a fork to break it into smaller pieces.
Add the cream cheese, mayonnaise, lemon juice, butter, salt, and black pepper to the bowl with the tuna. Mix until the filling is smooth and creamy.
Once the potatoes are finished baking, remove them from the oven and let them cool slightly until they're safe to handle.
Slice each potato in half lengthwise, and use a spoon to carefully scoop out the flesh, leaving about a 1/4-inch border to maintain their shape.
Add the scooped-out potato flesh to the bowl with the tuna mixture and mash everything together until well combined.
Fold in the shredded cheddar cheese and chopped green onions, mixing until evenly incorporated.
Spoon the creamy tuna filling back into the hollowed-out potatoes, mounding it slightly on top.
Place the stuffed potatoes on a baking sheet and return them to the oven for 10-15 minutes, or until the filling is heated through and the tops are slightly golden.
Remove from the oven and let the potatoes cool for a couple of minutes before serving. Garnish with additional green onions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 3217 mg | 140% | |
| Total Carbohydrate | 171.1 g | 62% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 10.6 g | ||
| Protein | 126.8 g | 254% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1055 mg | 81% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 4629 mg | 98% | |
*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.
