Description
Tuna Baked Potatoes are stuffed with a creamy potato and tuna filling topped with melty shredded cheddar cheese.
Ingredients
- 6 large russet potatoes
- 6 oz full-fat cream cheese, softened
- 10 oz (2 5 oz cans) tuna packed in water, drained
- 1/4 tsp celery salt
- 1 tsp salt
- 1 cup hot milk
- 6 oz cheddar cheese, shredded
Instructions
- Preheat the oven to 400F and wash 6 large russet potatoes, scrubbing the skins well and pricking the tops with a knife or a fork.
- Place the clean potatoes on a baking sheet with a wire cooling rack set inside it so that the potatoes aren’t resting on the bottom of the pan (helps with even cooking) and roast the potatoes in the oven for 1 hour. After an hour use a knife to test to see if the potatoes are cooked by poking one of the potatoes. If the knife goes in easily, your potatoes are done. If the potato still seems rather firm, continue to roast for another 10 minutes or until the potatoes are fully cooked.
- While the potatoes are roasting, take the cream cheese out of the refrigerator and allow it to come to room temperature.
- Once the potatoes are cooked, remove them from the oven and allow them to cool for 10 minutes.
- Once the potatoes are cooled, slice them in half along the long edge of the potato and hollow out the interior of the potato, adding the scooped-out potato to a large mixing bowl. Repeat until all of your potatoes are halved and hollowed out, putting all the skins on a baking sheet.
- In the bowl with the scooped-out potato, add 6 oz softened cream cheese, 10 oz tuna that’s been drained, 1/4 tsp celery salt, 1 tsp salt and 1 cup hot milk for the filling.
- Using a spatula or a hand-mixer, mix together the filling until fairly smooth and all the ingredients are incorporated.
- Spoon the filling equally into all of your potato skins, then top them all with shredded cheddar cheese.
- Put the prepared tuna stuffed potatoes into the 400F oven for 15 to 20 minutes until the cheese is melty and the filling is cooked through.
- Serve right away.
Notes
Keep leftovers in the refrigerator for up to 4 days. Reheat in the microwave on high for 2 minutes.
Nutrition
- Serving Size: 1 filled potato skin
- Calories: 290
- Sugar: 2.8 g
- Sodium: 437.8 mg
- Fat: 10.5 g
- Carbohydrates: 35.6 g
- Fiber: 2.4 g
- Protein: 14.3 g
- Cholesterol: 38.7 mg