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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cathi’s Tuna Stuffed Potatoes Recipe

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This recipe for Cathi’s Tuna Stuffed Potatoes is from The King Family's Very, Very Secret Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large baking potatoes
1 6 oz. can tuna
1 cup shredded cheddar cheese, divided
½ cup mayonnaise
2 green onions, finely chopped
½ tsp salt
⅛ tsp pepper
Directions:
Directions:
Bake potatoes unwrapped until tender. Cut a slice off the top of each. Scoop out the potato pulp leaving about ¼ inch shell. Reserve shells. Mash potato pulp, stir in tuna, ½ cup cheese, mayonnaise, onions, salt and pepper. Stuff potatoes with mixture, and top with remaining cheese.

Place on baking sheet and bake in 350º preheated oven for 30 minutes.

Sprinkle the slices from the tops of the potatoes with cheese and bake them as appetizers, maybe with some crumbled bacon!

(Wrap tightly and refrigerate for up to 2 days if not baking right away)
Personal Notes:
Personal Notes:
Yep, this is one of those recipes that people hear about and tend to think, "Eeeew...tuna? In potatoes?" and then 99.5% of people who try them love them. We make them for some of the kids' birthdays, we make them when we go away on family vacations, we make them at the lake. They're basically a twice-baked potato made into a main dish. And the stuffing is a little like cookie dough: I have to make sure people (yours truly included) don't eat it all up before it gets piled back in the potato shells!

 

 

 

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