Tuna Stuffed Cheesy Potatoes Recipes

TUNA STUFFED POTATOES

Steps:

• 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.

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.,

CREAMY TUNA STUFFED SPUDS (POTATOES)

Steps:

• Preheat oven to 180C (160C fan forced).
• Wrap each potato in aluminium foil and put on a shallow tray and put in the oven and cook for 1 hour or until tender.
• Heat carbonara sauce in a small saucepan until simmering.
• Drain the tuna and flake and add to the carbonara sauce and then add the spring onions.
• Make a cross in the cooked potatoes and carefully push open.
• Spoon in the tuna sauce and then sprinkle with cheese.
• Put potatoes on a tray and bake for a further 10 minutes or until cheese is bubbly.
• If you have sauce left over serve in a jug for people to pour over as they make their way through the potato.

TWICE BAKED TUNA STUFFED POTATOES RECIPE

Steps:

• Preheat oven to 400. Prick skins several time with the tines of a fork. Place potatoes in center rack in oven and bake for 1 hour. Remove from oven. While potatoes bake drain tuna and put into a bowl. Add onion, parsley, Cheddar cheese soup, paprika. Toss with a fork till mixed. Split potatoes in half. Scoop out inside and add to tuna mixture in bowl. Toss potato and tuna mixture, breaking up potatoes with edge of spoon. Spoon tuna-potato mixture back into the potato shells. Place cheese half on top of stuffed potato. Place on a shallow baking dish. Bake 15 minutes .

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.