Prep 20 mins
Cook 1 hr 15 mins
This is my mom's recipe. Not sure where she got it from.
Make and share this Tuna Stuffed Potatoes recipe from Food.com.
- Preheat oven to 375°F Wrap potatoes in foil and bake until fork tender, about an hour. Let cool.
- 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.
- To potatoes add mayo, 1 cup cheese, green onion, green pepper, and tuna.
- Restuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese.
- Place in 13x9-inch baking dish and bake for 20 minutes.
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.
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.
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.