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Tuna Salad Stuffed Potatoes

Tuna Salad Stuffed Potatoes

An ultra budget-friendly, ultra-satisfying weeknight supper starring canned tuna.

You can bake the potatoes up to two days ahead of time.

Serves: 4 Save

Ingredients (9)

  • 4 Potatoes, Whole
  • 10 oz Tuna, Oil Packed, Canned
  • 1 cup Light Mayonnaise
  • 1 tsp Mustard
  • ½ cup Dill Pickles, Chopped
  • 1 Green Onion
  • ¼ cup Chopped Parsley
  • ½ tsp Salt
  • ½ tsp Black Pepper, Freshly Ground
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Directions

  1. Slice baked potatoes in half lengthwise and scoop the flesh into a large bowl. Add tuna, mayonnaise, mustard, pickles, green onion, parsley, salt and pepper to bowl and mix thoroughly.
  2. Pile tuna into hollowed potatoes. (There may be leftover filling. Store in the fridge for piling onto sandwiches, salads, or crackers!)
  3. Place potatoes on a baking sheet and bake in a 400° F oven for 15 minutes. Then broil until crispy, about 3 minutes. Remove from oven and sprinkle with additional parsley.