Tuna Salad Stuffed Potatoes
I use russet potatoes in the recipe, but you can use Yukon jacks, white potatoes, or the potatoes of your choice. I find tuna in water works best but tuna in oil can also be used. Use the brand of your choice, but I always try and remember that the better the quality, the better the outcome. The amount and the spices in general are only my suggestions, you can adjust them according to your taste
- 2 large potatoes
- 120 grams Tuna in oil (canned)
- 4 tablespoons Mayonnaise
- 1/2 teaspoon Smoked Paprika
- 1 tablespoon Cillantro
- 1 Lime or lemon (squeeze)
- 1 cup cheddar cheese (grated)
- green onion (garnish)
Preheat your oven to 400 F or 200 degrees C.
Make a slice down the potatoes vertically about a quarter of the way down and the same horizontally. This will release the air and allow them to bake evenly.
Place in the oven a bake for 40 minutes or until the potatoes are fork tender.
To make the tuna salad, add all of the ingredients to a mixing bowl and mix until well combined.
Once the potatoes are done continue slicing them about 3/4 way to the bottom of both slits. Spoon the tuna salad mixture in and grate the cheddar cheese over the top.
Serve and enjoy your roast potato and tuna salad.
Serving Size 1
Servings 2
- Amount Per Serving
- Calories 435kcal
- % Daily Value *
- Total Fat 20g31%
- Potassium 1372mg40%
- Total Carbohydrate 50g17%
- Protein 35g70%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
