Cheesy Tuna Stuffed Potatoes Recipes

TUNA STUFFED CHEESY POTATOES

Steps:

• Preheat oven to 375°F
• Bake your potatoes about an hour or so, or until you can press a fork right into them. Let them cool. Careful not to get them too soft, or you will have some trouble with the next part. Note: Often we simply microwave the potatoes so the whole process goes faster, this way I can have dinner on the table in about a half hour or so.
• Slice the potatoes in half and spoon out the potato filling out of each halve into a bowl. Leave about 1/4" thickness of potato around the edge (like you were making potato skins) so that the shell stays together.
• Mash or break up the potatoes a little with a fork, and then add the mayonnaise, 1 cup of the cheddar cheese, black olives, mushrooms, green onion, green pepper and tuna. Sprinkle with a dash of salt and pepper to taste.
• Mix or mash it all together with a fork lightly.
• Scoop spoonfuls of the potato mixture into each half potato skin.
• Top with remaining cheese.
• Place on a baking pan and bake for about 18-20 minutes or until cheese is melted and everything is hot.
• Serve immediately. Top with sour cream, bacon, chives or whatever else you want, or serve alone like we do.
• These even taste good as leftovers straight out of the fridge the next day or reheated. Yum!

CHEESY TUNA STUFFED BAKED POTATOES

Steps:

• Preheat oven to 400.
• Scrub and pierce the potatoes in several places with a fork. Place in the oven and bake for about an hour.
• Remove from the oven and cut in half lengthwise. Scoop out the flesh, leaving enough on the skin for the potato to hold it's shape.
• Put the potato flesh in a bowl and add 1/2 cup of the cheese, the milk, the tuna, sour cream and green onions. Mash it all together.
• Mound the potato mixture back into the potato and sprinkle with the remaining cheese.
• Put them back on a baking sheet and bake for about 10-15 minutes or until heated through.

CHEESY TUNA-STUFFED POTATOES

Steps:

• Scrub potatoes, prick with fork, bake in 400 degree oven for 1 hour.
• When cool enough to handle, cut potatoes in half lengthwise, scoop out potato pulp into large bowl, leaving shells intact.
• Combine pulp with mayo, cheddar, green pepper, scallions and tuna. Mix well.
• Stuff potato shells.
• Bake at 400 for 10 minutes.
• (Can also drizzle a little melted butter over the top and pass under the broiler until sizzling and browned, but this is considered rather decadent. You decide.).

TUNA-STUFFED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a large bowl, mash the pulp with salt and pepper. Stir in the tuna, mayonnaise, 1/4 cup cheese and onions. Spoon into potato shells. Sprinkle with remaining cheese. , Microwave, uncovered, on high for 3-5 minutes or until heated through.

TUNA-STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.,

CHEESY TUNA-STUFFED POTATOES

Steps:

• Prick each dripping wet potato with a fork; add potatoes to a slow cooker (do not add water).
• Cover and cook on LOW for 6-8 hours until fork tender.
• Remove potatoes from cooker using tongs; cut them in half lengthwise; scoop out the center of each half with a big spoon, leaving enough potato to keep the shell intact.
• Put the potato pulp in a bowl and add ½ cup cheese, milk, tuna, sour cream, green onion, and salt/pepper.
• Mash the filling with a fork; spoon mixture back into shells, mounding high.
• Return to slow cooker, setting down the stuffed potatoes in a single layer if possible so that they touch each other.
• Sprinkle with the remaining ¼ cup cheese.
• Cover and cook on HIGH for 45 minutes to 1 hour.
• Remove carefully and serve.

TUNA-STUFFED POBLANOS

Steps:

• Heat oven to 350°F.
• Heat dressing in large skillet on medium heat. Add onions; cook and stir 3 min. or until crisp-tender. Stir in tomatoes; cook 3 min. Stir in tuna; simmer on medium-low heat 5 min. Remove from heat; stir in cilantro.
• Fill chiles with tuna mixture; place, cut sides up, on rimmed baking sheet sprayed with cooking spray. Top with cheese; cover.
• Bake 20 min. or until peppers are heated through and cheese is melted.

CHEESY SHRIMP AND RICE

Steps:

• Melt butter in a large skillet over medium heat. Saute shrimp until firm and pink, 3 to 4 minutes. Remove shrimp from skillet and set aside.
• Add mushrooms, celery, bell pepper, and onions to the skillet. Saute until all vegetables are tender, 7 to 8 minutes.
• Stir in flour, bouillon, seafood seasoning, garlic, and cayenne. Slowly add milk, stirring constantly. Bring to a boil and continue stirring until mixture starts to thicken. Add cooked rice, Cheddar cheese, and shrimp. Season with salt and pepper and stir to combine. Serve.