Tuna Salad Stuffed Potatoes

Shannon Irish
I love to cook, because seriously who wants to take four kids to a restaurant? All kidding aside, I love to try to new foods and my family is usually pretty open to my ideas.
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Updated: 8/27/2020

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 large baked potatoes
  • 2 (5-oz) cans tuna in oil, drained
  • 1 cup reduced-fat mayonnaise
  • 1 teaspoon mustard
  • 1/2 cup pickles, chopped
  • 1 green onion, sliced
  • 1/4 cup parsley, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

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.

Cranberry Orange Whiskey Sour

The Bar

Ingredients (7)

  • 1.5 oz. Crown Royal Deluxe Blended Whiskey
  • 0.5 oz. Orange Juice
  • 0.5 oz. Lemon Juice
  • 0.5 oz. Simple Syrup
  • 0.5 oz. Egg White (Optional)
  • 3 Dashes Cranberry Bitters
  • Rosemary Sprig Garnish
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