Baked Potatoes with Tuna and Cheese
Transform your weeknight dinner routine with these hearty and flavorful Baked Potatoes with Tuna and Cheese—an irresistibly creamy, protein-packed dish that’s both comforting and easy to prepare. Perfectly roasted potatoes with crispy, golden skins serve as the ultimate vessel for a satisfying filling made from flaky tuna, tangy mayonnaise, sharp cheddar cheese, and a pop of freshness from chopped spring onions. A final melted layer of cheese takes this dish to next-level indulgence, while a touch of butter ensures every bite is rich and buttery. Ready in just over an hour with minimal hands-on effort, this recipe is ideal for busy nights or cozy gatherings. Serve with a crisp side salad for a complete meal, or enjoy it as a standalone treat. It's a simple yet impressive baked potato recipe bound to become a family favorite!
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Ingredients
- 4 pieces large potatoes
- 200 grams canned tuna (in water or oil, drained)
- 150 grams shredded cheddar cheese
- 3 tablespoons mayonnaise
- 2 tablespoons unsalted butter
- 2 pieces spring onions (finely chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
Directions
Step 1
Preheat your oven to 200°C (400°F).
Step 2
Wash the potatoes thoroughly and pat them dry. Prick each potato a few times with a fork.
Step 3
Rub the potatoes with olive oil and sprinkle lightly with salt.
Step 4
Place the potatoes on a baking tray and bake for 50-60 minutes, or until they are tender and the skin is crispy.
Step 5
While the potatoes are baking, prepare the filling. In a mixing bowl, combine the drained tuna, 100 grams of shredded cheddar cheese, mayonnaise, spring onions, salt, and black pepper. Mix until well combined.
Step 6
Once the potatoes are ready, remove them from the oven and let them cool for a few minutes. Cut a slit down the middle of each potato and gently push the sides inward to open them up.
Step 7
Scoop out a small amount of the potato flesh to make room for the filling (optional). Add a small pat of butter to each potato and fluff the inside gently with a fork.
Step 8
Fill each potato generously with the tuna mixture, then top with the remaining cheddar cheese.
Step 9
Place the stuffed potatoes back in the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
Step 10
Remove the potatoes from the oven and serve immediately. Optionally, garnish with extra spring onions or a dollop of sour cream.
Nutrition Facts
| Serving size | (1671.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2537.3 |
| Total Fat 122.7g | 0% |
| Saturated Fat 52.1g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 338.3mg | 0% |
| Sodium 2927.8mg | 0% |
| Total Carbohydrate 256.9g | 0% |
| Dietary Fiber 32.5g | 0% |
| Total Sugars 11.1g | |
| Protein 117.4g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1245.2mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 7053.8mg | 0% |
Source of Calories