Best 4 Baked Potato With Tuna Mayo 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.,

BAKED POTATOES WITH TUNA AND CHEESE

Steps:

• Bake potatoes and then cut each in half lengthwise.
• Scoop out the inside of the potatoes keeping the skins in tact.
• In a separate bowl, mash the potato insides with milk and butter. Feel free to adjust the milk and butter to your liking.
• Add tuna, salt, onions and cheese to the potato mixture and mix well.
• Pile into the potato skins and add extra cheese on top if you'd like.
• Bake in a 400 degree oven for about 15 minutes or until warmed through.

BAKED POTATO WITH TUNA MAYO

Steps:

• 1. Cut the cooked, hot potato part way thru from end to end.
• 2. Hold the potato with a kitchen towel and gently squish it end to end to "open" the cut. Set aside.
• 3. Open the can of Tuna and empty the contents into a bowl. A small bowl like a cereal bowl is fine. I prefer to keep the liquid because of reserving any nutrition that may have cooked out of the fish in the canning process.
• 4. Add the Mayonnaise and stir. This will be very runny.
• 5. Add the Potato Flakes and stir. This will thicken the mixture and not affect the taste of the end product. You can also use the powdered/shaker Parmesan cheese and/or Ranch dressing mix added to (or instead of) the Potato Flakes to add variety.
• 6. Add the black pepper. Stir in. I use fresh cracked but you can use any kind, Red, white, powdered. You can also add Paprika (sweet or smoked). I love variety.
• 7. Diced Pickle can also be added as well as cheeses, herbs or mustard and creamy salad dressings. It is so fun to play with the flavor of the tuna mayo.