Delicious Tuna Stuffed Cheesy Potatoes are the perfect quick meal time solution for an easy side dish or even the main course!
Living a cleaner lifestyle has been a goal of mine for the past two New Years and I have done surprisingly well with that goal throughout 2014. This year, I will continue that trend by meeting my daily water intake, walking more and eating clean pure food. Have I lost weight? I sure have.
More than 25-30 pounds by doing nothing more than just living a more clean lifestyle. Watching portions, increasing water in take, limiting soda and sugar and being more active.
One of my favorite things I did was to incorporate more seafood into my diet. I love salmon and other fish, shrimp, crab and lobster.
I am doing so with adding more seafood and because our whole family loves them, there are so many wonderful ways you can use seafood and tuna in recipes.
We love tuna and we eat it a lot! Because we eat it a lot, we try to change up how we prepare it, so we aren’t just eating plain tuna, tuna patties or tuna salad all the time.
Instead, this is one of our favorite ways to make it. Stuffed with mushrooms, green peppers, green onions, black olives and cheese in potatoes. You will be shocked when you taste the flavor burst in your mouth, and want to keep coming back for more.
This is a healthy, filling, EASY meal that is on the table in about 20-30 minutes and can be made in so many different ways. Here’s how we enjoy them.
Add whatever ingredients you’d like to add.
Leave me a comment and tell me what your favorite tuna recipe is.
More Great Tuna Recipes
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Making these Tuna Stuffed Cheesy Potatoes
Tuna Stuffed Cheesy Potatoes
Ingredients
- 4 baking potatoes
- 1 cups olive oil mayonnaise
- 1 ½ cups cheddar cheese grated
- ¼ cups black olives sliced
- ½ cups mushrooms chopped
- ¼ cups green onion chopped
- ¼ cups green pepper chopped
- 4 ounces Tuna drained
- salt and pepper to taste
- sour cream bacon bits, chives (optional)
Instructions
- Preheat oven to 375°F
- Bake your potatoes about an hour or so, or until you can press a fork right into them. Let them cool. Careful not to get them too soft, or you will have some trouble with the next part. Note: Often we simply microwave the potatoes so the whole process goes faster, this way I can have dinner on the table in about a half hour or so.
- Slice the potatoes in half and spoon out the potato filling out of each halve into a bowl. Leave about 1/4″ thickness of potato around the edge (like you were making potato skins) so that the shell stays together.
- Mash or break up the potatoes a little with a fork, and then add the mayonnaise, 1 cup of the cheddar cheese, black olives, mushrooms, green onion, green pepper and tuna. Sprinkle with a dash of salt and pepper to taste.
- Mix or mash it all together with a fork lightly.
- Scoop spoonfuls of the potato mixture into each half potato skin.
- Top with remaining cheese.
- Place on a baking pan and bake for about 18-20 minutes or until cheese is melted and everything is hot.
- Serve immediately. Top with sour cream, bacon, chives or whatever else you want, or serve alone like we do.
- These even taste good as leftovers straight out of the fridge the next day or reheated. Yum!
