Baked Potatoes with Tuna and Corn

Step-by-step method

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At a glance

You'll boil waxy potatoes, carefully scoop out their insides, and mix the cooked potato with mashed tuna, corn, and eggs to create a hearty filling. The tricky part is scooping out the potato without breaking the skins, but once that's done, you're just filling and baking for about half an hour—topped with melted Gouda at the end.

  1. 1/5

    Boil the potatoes

    Boil waxy potatoes in their skins until tender, but don't let them overcook. Halve them lengthwise and arrange them in a baking dish.

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  2. Scoop them out

    2/5

    Scoop them out

    Using a large spoon, scoop out the insides of the potatoes. Be careful not to break the skins – leave a thick enough wall to hold the filling.

  3. Mash the filling

    3/5

    Mash the filling

    Mash the scooped-out potato with a fork or blend it smooth. Add the eggs and mix well. Add the corn and tuna, then mix again. Season with salt and pepper.

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Baked Potatoes with Tuna and Corn

bohynekuchyne
Active time total 1 h 20 min
Prep 20 min Cook 1 h
7 Ingredients
5 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 7 ingredients

Adjust servings

What's in it?

453 kcal

Calories

33 g

Carbohydrates

23 g

Fats

29 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A dinner idea that suits pretty much everyone – especially when it's ready in no time and without much fuss. What I love about baked potatoes is how versatile they are. You can fit potatoes with all sorts of different fillings snugly into just one baking dish.

Gluten-free Fish High-protein

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