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    You are in: Home / Recipes / Tuna Stuffed Potatoes Recipe
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    Tuna Stuffed Potatoes

    Tuna Stuffed Potatoes. Photo by Sarah_Jayne

    1/2 Photos of Tuna Stuffed Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    20 mins

    1 hr 15 mins

    invictus's Note:

    This is my mom's recipe. Not sure where she got it from.

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    Units: US | Metric


    1. 1
      Preheat oven to 375°F Wrap potatoes in foil and bake until fork tender, about an hour. Let cool.
    2. 2
      Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork.
    3. 3
      To potatoes add mayo, 1 cup cheese, green onion, green pepper, and tuna.
    4. 4
      Restuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese.
    5. 5
      Place in 13x9-inch baking dish and bake for 20 minutes.

    Ratings & Reviews:

    • on April 19, 2009


      DH made this for us for lunch today, we split one potato. DH does not cook, ever! so I was very amazed when he brought lunch and it was great! The potato was a bit on the firm side and he had trouble scooping it nicely but that was his fault and it was still delicious if not a real beauty queen, lol. He used low fat mayo and cheese, what a doll.

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    • on April 08, 2009


      Great stuff! I cut the recipe in half and used fat free mayo and reduced fat cheese but otherwise kept things the same. I have had tuna and mayo with potatoes before as it is fairly common here in the UK but the combination of everything in the mix was new and I loved it. My husband letting an approving 'mmm' after his first bite so he approved too :) Made for holiday tag.

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    • on February 14, 2009


      DELICIOUS! :) We've thoroughly enjoyed these on two occasions and I'm very happy to have more serves in the freezer! LOVED the tuna mixed with the other ingredients: it makes a complete light meal in itself. I couldn't resist adding a few herbs (rosemary, sage and thyme). I used a low fat basil mayonnaise and roasted red pepper instead of the green pepper. I prefer red pepper and used roasted pepper (which is always in the fridge as we eat it all the time) as I was concerned that the cooking time might not be quite enough for raw pepper, that perhaps it would still be that bit crunchy. Next time I make these, I'm thinking of also adding some mushrooms and garlic. The mushrooms I'd saute first so that I knew they'd released any excess moisture. Thank you so much for sharing this wonderful recipe, Heidi! Made for 1-2-3 Hit Wonders.

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    Read All Reviews (6)


    Nutritional Facts for Tuna Stuffed Potatoes

    Serving Size: 1 (140 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 281.4
    Calories from Fat 158
    Total Fat 17.6 g
    Saturated Fat 6.1 g
    Cholesterol 35.2 mg
    Sodium 349.3 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 1.3 g
    Sugars 2.7 g
    Protein 10.2 g

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