Tuna Stuffed Potatoes

Name: Tuna Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large, hot baked potatoes; 1/2 c. hot milk; 2 green onions, minced (green tops included); 1 egg; 2 Tbsp. butter or margarine; 1 tsp. salt; dash of cayenne pepper; 1 medium tomato, diced; 1 (7 1/2 oz.) can tuna, drained; 2 Tbsp. grated Parmesan cheese; parsley and lemon slices (for garnish)

Eats Now Editorial Team · 266 kcal · Seafood

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Tuna Stuffed Potatoes – a delicious recipe with potatoes, hot milk, green onions, egg, butter, salt. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

4 large, hot baked potatoes
1/2 c. hot milk
2 green onions, minced (green tops included)
1 egg
2 Tbsp. butter or margarine
1 tsp. salt
dash of cayenne pepper
1 medium tomato, diced
1 (7 1/2 oz.) can tuna, drained
2 Tbsp. grated Parmesan cheese
parsley and lemon slices (for garnish)

1
Tips:
2
Potatoes may be filled ahead of time, covered and refrigerated until ready to bake.
3
If made ahead, add 3 to 4 tablespoons more milk to prevent drying and increase baking time to about 20 minutes.
4
Stuffed potatoes may also be heated in the microwave oven for 3 to 4 minutes on full power.

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large, hot baked potatoes, 1/2 c. hot milk, 2 green onions, minced (green tops included), 1 egg, and more.

Yes, Tuna Stuffed Potatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
266 kcal
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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