Tuna Stuffed Baked Potatoes are such a budget friendly and versatile meal. Easy to adapt with different vegetables, it's a comforting lunch that the whole family will love. Crispy baked potatoes stuffed with cheese, tuna, sweetcorn and sun-dried tomatoes.
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Whenever we are lacking lunch inspiration and don't fancy another sandwich, we always turn to a baked potato.
Instead of just cutting them open, piling them with toppings and serving them up, we like to scoop out the potato, mix it with other ingredients, stuff it back into the skin and cover it with cheese and put it under the grill. It's the best way to eat baked potatoes.
Looking for more tuna recipes? Try our delicious Tuna Sushi Bowl, easy Tuna Fishcakes or comforting Tuna Pasta Bake.
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Why You Will Love It
- A new way to enjoy potatoes
- Easy to adapt
- Budget friendly
- Family favourite comfort food
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Potatoes - Russets are the best potatoes to use for stuffed baked potatoes. However, there really is no need to buy anything special, as any potato will work.
- Tuna - This is the star of the stuffed baked potatoes and what helps them to be protein packed. We go with dolphin friendly tuna in spring water. If you don't like tuna, then you could swap it for leftover shredded chicken. Have you tried our Whole Slow Cooker Chicken?
- Cream cheese - You could use mayo to loosen everything up, but we aren't a massive fan of cooking mayo, and extra cheese is always a good thing. Add some extra flavour using a flavoured cream cheese like herbs and garlic.
- Cheddar - This helps the stuffed baked potatoes get really crispy on top. We used a strong mature cheddar, as it has an intense flavour, so you can use less of it and save a few calories.
- Sun-dried tomatoes - This add so much flavour to the potatoes. You could swap them for chopped olives.
- Sweetcorn - An easy way to give these a little veggie boost. You really could add any quick cooking vegetables to these, and spinach and mushrooms are another favourite of ours.
More ingredient substitutions and variations can be found in the recipe card.
Prepare The Potatoes
Make sure the potatoes are washed and scrubbed well and any mud is removed from them. Pat them dry, otherwise they won't get nice and crispy in the oven.
Rub the potatoes in a little oil and then season them well, and then prick them with a fork.
Step by Step Instructions
One: Pierce the potato skin several times. Put the potatoes in a preheated oven at 180°C/160°C(fan)/350°F/Gas 4 and baked for 60-90 minutes, until they are easily pierced with a fork. Slice the potatoes in half and scoop out the insides and put them in a bowl.
Two: Add the rest of the ingredients to the bowl with the potatoes and stir, but reserve half the cheese.
Three: Divide the mixture between the potato skins and top with the rest of the cheese.
Four: Put them back in the oven for 15 minutes until the cheese has melted.
What Vegetables To Add
The great thing about stuffed baked potatoes is that they are easy to adapt. Once you have the potatoes scooped out and some kind of cheese added, you are so many options. We used tuna, but you could swap that for leftover shredded chicken.
When it comes to vegetables, there are a lot of choices. We added sweetcorn and some sun dried tomatoes (which add so much flavour). However you could add chopped spinach, onions, cherry tomatoes, finely chopped mushrooms of shredded courgette.
Serving Suggestions
You could serve a few slices of homemade garlic bread on the side. Slice up a french stick and then spread it with a mix of butter and crushed garlic.
You can then sprinkle it with a little cheese and some dried herbs before putting it in the oven for around 7 minutes. Double carbs is always a good option.
We love trying to get greens into any meal, even if they are on the side. So a big green salad is a delicious addition to this. You could also serve it with our Roasted Garlic and Herb Mushrooms, or Spanish Olives.
Dannii's Top Tips
- Make sure you pat the potatoes dry after washing them, as this will help to get the skin nice and crispy.
- Oil and season the potatoes well before they go in the oven.
- You don't want to cook them at too high a temperature, because the skin will get crispy too quickly, but the inside won't be cooked.
- You can swap the tuna for leftover shredded chicken.
- You can use any cheese, or a mixture of a few. Make sure it's a cheese that melts well.
- A little crumbled goats cheese on top of these adds a lot of flavour.
- You can freeze these potatoes before they are filled to make them quicker to make the next time.
Frequently Asked Questions
The best potatoes to use for baking are Russets. Their skins tend to be thicker and the starchy insides have a nice sweet flavour and fluffy texture when baked. Russets are also usually fairly large, making them great for stuffing.
You can freeze the potatoes, but not the filling, as this is always best made fresh. To freeze the potatoes, leave them uncut and let them cool completely. Put them in the freezer uncovered until they're solid, which will take about one hour. Then wrap each one again in aluminium foil and place them in a freezer bag. Baked potatoes will keep in the freezer for up to a year, but will taste their best up to 3 months.
Yes, you can definitely make these ahead of time. Make them up until you sprinkle the last bit of cheese on top and then you can put them in the fridge until you are ready to put them in the oven. We wouldn't recommend preparing them longer than 12 hours in advance though.
Yes, if you aren't a fan of tuna then these can easily be made with leftover shredded chicken. You could also use cooked prawns or salmon for something different. A little bit of cooked chopped bacon is good too.
More Potato Recipes
If you've tried these stuffed baked potatoes, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Tuna Stuffed Baked Potatoes
Ingredients
- 2 Potatoes - russet
- 4 tablespoon of Cream cheese
- 25 g (0.25 cups) of Mature cheddar - grated; for the filling
- 25 g (0.25 cups) of Mature cheddar - grated; for the topping
- 6 Sun-dried tomatoes - chopped
- 110 g (4 oz) of Tuna - canned; drained
- 4 tablespoon of Sweetcorn
- 1 pinch of Sea salt and ground black pepper
Instructions
- Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
- Pierce the skins of 2 Potatoes several times. Put the potatoes into the oven and baked for 60-90 minutes, until they are easily pierced with a fork. Slice the potatoes in half and scoop out the insides and put it into a bowl.
- Add 4 tbsp of Cream cheese, 25 g of Mature cheddar, 6 Sun-dried tomatoes, 110 g of Tuna, 4 tbsp of Sweetcorn and 1 pinch of Sea salt and ground black pepper to the bowl with the potatoes and mix well.
- Divide the mixture between the potato skins and top with 25 g of Mature cheddar.
- Put them back in the oven for 15 minutes until the cheese has melted.
Recipe Tips
- Make sure you pat the potatoes dry after washing them, as this will help to get the skin nice and crispy.
- Oil and season the potatoes well before they go in the oven.
- You don't want to cook them at too high a temperature, because the skin will get crispy too quickly, but the inside won't be cooked.
- You can swap the tuna for leftover shredded chicken.
- You can use any cheese, or a mixture of a few. Make sure it's a cheese that melts well.
- A little crumbled goats cheese on top of these adds a lot of flavour.
- You can freeze these potatoes before they are filled to make them quicker to make the next time.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Harshita says
Never thought to make this from a potato. I think I need to try this out. It is looking healthy and appetizing.
Bintu | Recipes From A Pantry says
One of my favourite lunches for sure! Super delicious and so budget friendly too!
Christian Guzman says
These were delicious and SO EASY! I'm so glad I found them this morning because it was just the perfect lunch.
Katherine says
This has all my daughter's favorite ingredients. This has the making of a meal-plan regular at my house!
Jovita says
I love loaded baked potatoes but I have never tried them with tuna filling. This recipe looks so simple but so delicious. Bookmarking!
Kerri says
We just made these tonight! We gobbled them up so quick. Thank you for the easy recipe!
Emily Liao says
Wow this baked potato was so delicious! Never thought to stuff it with tuna :)
Shadi Hasanzadenemati says
I have everything I need for this dish, can’t wait to make it this weekend!
Gina says
I know what I'm doing with the next can of tuna I open! Delicious recipe!
Cindy says
I’ve been in such a cooking rut lately, so I’ve been exploring new recipes to make! I happened upon your recipe and I am so glad I did. I made it today and my entire family loved it! Its doing into our menu plan rotation!!
Carrie Robinson says
What a tasty way to stuff a baked potato! I want to dig right in. :)
Pavani says
That is a delicious way to enjoy baked potato and tuna. Looks so inviting. Thanks for sharing this amazing recipe.
Angela says
I love how versatile baked potatoes can be. You really can use what you have handy to get dinner on the table.
Cathleen says
Stuffed potatoes are my favourite!! I have never tried it with tuna, and I am glad I found your recipe. SO GOOD!!
Toni Dash says
This is so good! Everyone at my house was impressed! Thanks for the recipe!