Tuna Stuffed Potatoes

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It's similar to twice baked potatoes but tastes much better. It's a great make ahead and bake later meal.

Preparation time: about 1 hour
Cooking time: 20-30 minutes

Serves: about 4-5


5 - large baking potatoes
1 - 6 oz can of tuna
1 - 10 3/4 oz can Campbells Cream of Broccoli soup
1 - 16 oz package of Velveeta Cheese
approx. 1/4-1/3 cup of Green Onions (chopped fine)
Salt and Pepper (to taste)
1-2 - TBS Butter


Start by baking the potatoes whole. If you put a slit in the potatoes when you bake them be sure to only make one slit lengthwise in the middle.

Once baked cut the potatoes in half lengthwise. Scoop the inside out of the potato into a large bowl. Be sure to leave about a 1/8-1/4 inch of the potato on the inside.

Place the tuna, cream of broccoli soup, green onions, butter and the salt and pepper into the bowl with the potato. Then cut up about 3/4 of the velveeta into chunks and place in to bowl as well. Mix until everything is blended well. Scoop the mixture back into the skins. Slice the remaining velveeta into 10 pieces and put it on top of the potatoes.

Place the potatoes into a deep glass pan. A 9"x13"x2" rectangular pan should be big enough if not place in a bigger glass pan or just put the remaining potatoes in a seperate container. Preheat oven to 350 degrees and bake the potatoes until cheese is melted, they are heated through and once they are light golden brown. Great by themselves but can be served with a meat or veggie if you'd like.

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