What makes a recipe stand the test of time for your family? Our family tends to have “recipe obsessions”. We find a dinner or dessert recipe that we really like and we make it, almost non-stop, until something new catches our eye and we obsessively move on to a new recipe. We look back over time and realize how we couldn’t live without that certain food for a period of time. Then it completely disappears, never to return to our kitchen. We’re weird like that.
Some recipes just never get old. Although these Tuna Cheddar Stuffed Potatoes have never been one of our “obsessions”, we’ve been making them for years. I remember my mom making these when I was younger, and now we make them for our kids. It’s one of their favorite recipes. And it is one of my favorite recipes. It’s quick, it’s easy, and it uses tuna fish . I don’t have too many dishes that use tuna, so when someone is craving tuna, this is the recipe we pull out.
There’s just 5 steps involved in this quick dinner recipe. Wash the potatoes, microwave them, scoop them out, refill them with that tuna-cheesy filling and bake them til the cheese is melty. They’ll only take about 10 minutes in a 350 degree oven. Sometimes we like to make the cheese a little brown on top. We’re suckers for brown, toasty cheese. If you are too, just place them under the broiler for 2-3 minutes. Watch them closely, though, so they don’t burn.
Q: What are your favorite tuna recipes?
Whip up these 5-Ingredient Tuna Cheddar Stuffed Potatoes in less than 30 minutes when you need a quick, easy meal that the kids will love!
- 4 baking potatoes
- 1 5 ounce Bumble BeeÂ® Premium Light Tuna in Water Pouch
- 1 can condensed cheddar cheese soup
- 3/4 cup cheddar cheese, divided
- salt, to taste
- Scrub and wash the potatoes. Use a fork to poke a couple of holes in the top of the potatoes. Microwave the potatoes until they are soft and baked through. Ours took about 10 minutes.
- Preheat the oven to 350 degrees.
- Allow the potatoes to cool for 5 minutes, or until you are able to handle them. Slice the very top off of the potato. Scoop out the insides of the potatoes, being careful not to break the skin. Place the scooped potato in a bowl.
- Add the tuna, condensed soup, 1/2 cup cheddar cheese and salt, if desired. Mix well. Spoon this mixture back into the potatoes and top with the remaining cheddar cheese.
- Bake the potatoes on a baking sheet at 350 degrees for 10 minutes, or until the cheddar cheese is melted. If you'd like the cheddar cheese browned a little bit, place the baking sheet under the broiler for 2-3 minutes on low. Watch carefully!
- Serves 4.
You can add more tuna or more cheddar cheese if you'd like.
If you have any extra filling that doesn't fit in the potatoes, bake it in a small baking dish that has been lightly sprayed with cooking spray.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.