At a glance
You're looking at a quick weeknight dinner that comes together in just 70 minutes total. The trickiest part is carefully scooping out the potato flesh without breaking the delicate skins, then you're basically just mixing, filling, and baking until the cheese on top gets golden.
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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.
For this step
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Scoop out the flesh
Using a large spoon, scoop the flesh out of the potato halves. Be careful not to break the skins - leave a wall thick enough to hold the filling.
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Mash and mix
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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