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Tuna-Stuffed Potatoes

 Tuna-Stuffed Potatoes
Turn a baked potato into a light meal in minutes with this creamy and delicious tuna topping from Bobby Taylor in Michigan City, Indiana. Serve this tasty twist on twice-baked potatoes with a leafy green salad for a lovely, spur-of-the-minute lunch or late-night supper. MAKE IT EASY: For make-ahead convenience on busy weekdays, Bobby Taylor suggests you prepare the potatoes, wrap tightly in foil
4 ServingsPrep: 10 min. Cook: 25 min.


  • 4 medium baking potatoes
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 cup shredded reduced-fat cheddar cheese, divided
  • 2 green onions, finely chopped


  • Scrub and pierce potatoes; place on a microwave-safe plate.
  • Microwave, uncovered, on high for 18-22 minutes or until tender,
  • turning once. Let stand for 5 minutes. Cut a thin slice off the top
  • of each potato and discard. Scoop out pulp, leaving a thin shell.
  • In a large bowl, mash the pulp with salt and pepper. Stir in the
  • tuna, mayonnaise, 1/4 cup cheese and onions. Spoon into potato
  • shells. Sprinkle with remaining cheese.
  • Microwave, uncovered, on high for 3-5 minutes or until heated
  • through. Yield: 4 servings.
Nutritional Facts: 1 stuffed potato equals 285 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 603 mg sodium, 40 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

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Tuna-Stuffed Potatoes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.