Name: Tuna Stuffed Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 large baking potatoes; 2 cans of tuna, drained; 1/2 cup mayonnaise; 1/4 cup chopped celery; 1/4 cup chopped red onion; 1/4 cup chopped dill pickles; 1 tablespoon Dijon mustard; 1 tablespoon lemon juice; Salt and pepper, to taste; Shredded Cheddar cheese, for topping; Chopped fresh parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C). Scrub the potatoes clean and prick them with a fork a few times. Place them directly on the oven rack and bake for about 1 hour or until they are tender when pierced with a knife.
While the potatoes are baking, prepare the tuna filling. In a mixing bowl, combine the drained tuna, mayonnaise, celery, red onion, dill pickles, Dijon mustard, lemon juice, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
Once the potatoes are done, remove them from the oven and let them cool slightly. Cut each potato in half lengthwise and scoop out the flesh into a mixing bowl, leaving a thin layer of potato on the skins.
Add the scooped-out potato flesh to the tuna mixture and gently fold everything together until combined. The mixture should be creamy and well incorporated.
Fill each potato skin with the tuna mixture, mounding it slightly on top. Sprinkle the stuffed potatoes with shredded Cheddar cheese.
Place the filled potatoes back in the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Once the cheese is melted and the filling is heated through, remove the potatoes from the oven. Garnish with chopped fresh parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts

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