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This stuffed baked potato transforms the humble veggie into a filling recipe that can easily be served as an appetizer, snack, or main course. Tender baked potatoes are stuffed with tuna and cheddar and seasoned simply with salt and pepper. Every bite is soft, melty, rich, and savory for the ultimate kid-friendly comfort food.
I almost always have potatoes on hand and use them to make creamy mashed potatoes, potato roses, and these stuffed baked potatoes. An unexpected combination, this recipe is a favorite for easy lunches and dinners, especially when paired with simple roasted vegetables. Featuring protein, fats, and fiber, they make for a well-rounded side dish that tastes delicious.
Serving Suggestion
Serve the potatoes with a green salad and my easy no-knead focaccia for a complete meal.
Key Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Potatoes: Use large, starchy baking potatoes. You can halve the potatoes lengthwise or widthwise, as you prefer.
- Butter: I prefer salted butter, but you can use unsalted, too.
- Tuna: Use your favorite tinned tuna (I like the kind in olive oil).
- Cheddar: I like to get a block of cheese and shred it myself for the best flavor.
Possible Variations
- Potatoes: Or sweet potatoes.
- Butter: Add more butter for a creamier filling, or try creme fraiche, sour cream, or milk.
- Tuna: Swap for bacon, chopped ham, roast chicken, cooked beef mince, hot smoked salmon, shrimp, or lobster.
- Cheddar: Mozzarella, Gouda, Gruyère, Swiss cheese, Monterey Jack, or even feta.
- Chives: Green onions, dill, parsley, or basil.
- Add-ins: Caramelized onion, garlic butter, oven-baked tomatoes, chili flakes, peas, corn, or broccoli.
How to Make Stuffed Baked Potato
- Prepare the potatoes: Preheat the oven to 180°C / 355° F. Top the potatoes with 25 grams of melted butter and bake for an hour. Halve them and scoop out the flesh.
- Mix the potato flesh with tuna, butter, and half the cheddar cheese.
- Fill the mixture back into the potato skin. Top with the remaining cheese.
- Second bake: Bake them again until the cheese is melted, golden, and bubbly. Sprinkle with chopped chives and serve.
Sine’s Tips for Success
- Use a cookie scoop to carve out the warm potatoes.
- Butter and salt the potatoes before baking to ensure the skin is tasty, too.
- Use a potato masher or fork when mixing the potato filling.
- Taste the filling before baking, and season it to your liking.
How to Store Leftovers
Keep leftovers in an airtight container in the refrigerator. Enjoy them within 2-3 days.
Stuffed Baked Potato FAQs
Yes, you can bake them the first time and fill them, but wait to bake them the second time until right before serving.
Place them in a heatproof dish and reheat them at 100°C (212° F) until warmed through (about 10-15 minutes).
You can. I actually prefer to butter them, salt them, and add them straight to a baking dish. That way you don’t trap any moisture, and the potato skin will be more crispy.
More Potato Sides
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Stuffed Baked Potato
Ingredients
- 4 baking potatoes
- 50 grams butter
- 100 grams tuna
- 150 grams cheddar
- fresh chives, to garnish
- sea salt, to taste
- black pepper, to taste
Instructions
- Turn on the oven to 180°C / 355° F.
- Wash and dry the potatoes.
- Poke them a few times with a fork.
- Sprinkle sea salt all over and divide 25 grams of melted butter between the top of each potato.
- Bake them for one hour until tender (you can test with a fork).
- Allow to cool slightly.
- Halve the potatoes in the middle.
- Use a spoon or cookie scoop to remove the center of each potato half.
- Mix the scooped-out potato flesh with 25 grams of butter, tuna, and half of the cheddar. Add sea salt and pepper to taste.
- Scoop the mashed potato mixture back into the potato skins.
- Top with the remaining cheese.
- Bake for 20 minutes (you can grill for the remaining 2-3 minutes if you want the cheese to be even more golden).
- Serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
