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Maya Kitchenette

Baked Baby Potatoes with Creamy Tuna Filling

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Calories: 328
Ingredients Method Notes

Ingredients
  

For the baked potatoes
  • 4 medium baking potatoes or 12 baby potatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly grounded black pepper
For the filling
  • 1 can 6 ounces light water-packed tuna, drained
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1/4 cup shredded cheddar cheese
  • 2 green onions - chopped
  • 1/8 teaspoon freshly grounded black pepper

Method
 

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 3/4 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.