Baked Baby Potatoes with Creamy Tuna Filling
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For the baked potatoes
  • 4 medium baking potatoes or 12 baby potatoes
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly grounded black pepper
For the filling
  • 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
Instructions
For the filling
  1. In a large bowl, mash up the tuna with a fork.
  2. Add mayonnaise, sour cream, black pepper and green onions.
  3. Keep in a covered container and keep it cool in the fridge.
For the baked potato
  1. 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.
  2. 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.
  3. Once the potatoes are done, remove it from the oven and let it cool down a bit, for about 5 minutes.
  4. Cut the potatoes into quarters but only ¾ way through.
  5. Place 1 to 2 tablespoon of tuna filling.
  6. Top with some cheese and freshly cracked pepper.
Notes
If you prefer baked potatoes with softer skins, wrap the potatoes in foil before baking.
Nutrition Information
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/