Baked Baby Potatoes with Creamy Tuna Filling
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
- 4 medium baking potatoes or 12 baby potatoes
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon freshly grounded black pepper
- 1 can (6 ounces) light water-packed tuna, drained
- 2 tablespoons mayonnaise
- 1 tablespoon sour cream
- ¼ cup shredded cheddar cheese,
- 2 green onions - chopped
- ⅛ teaspoon freshly grounded black pepper
- In a large bowl, mash up the tuna with a fork.
- Add mayonnaise, sour cream, black pepper and green onions.
- Keep in a covered container and keep it cool in the fridge.
- Pre-heat the oven to 170°C. Rub the potatoes with olive oil, sprinkle them with salt and pepper and prick them all over with a fork.
- Place them on a baking sheet and cook potatoes for 30 to 60 minutes, until their skin is crispy and sticking one with a fork meets no resistance.
- Once the potatoes are done, remove it from the oven and let it cool down a bit, for about 5 minutes.
- Cut the potatoes into quarters but only ¾ way through.
- Place 1 to 2 tablespoon of tuna filling.
- Top with some cheese and freshly cracked pepper.
If you prefer baked potatoes with softer skins, wrap the potatoes in foil before baking.
Serving size: 4 Calories: 328 Fat: 13g Saturated fat: 4g Unsaturated fat: 9g Trans fat: 0g Carbohydrates: 39g Sugar: 2g Sodium: 267mg Fiber: 3g Protein: 15g Cholesterol: 27mg
Recipe by Maya Kitchenette at https://mayakitchenette.com/baked-baby-potatoes-with-creamy-tuna-filling/
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