Tuna Stuffed Potatoes Crispy And Cheesy Comfort Food At Its Best

TUNA-STUFFED BAKED POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once., When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells., In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.,

CHEESY TUNA-STUFFED POTATOES

Steps:

• Scrub potatoes, prick with fork, bake in 400 degree oven for 1 hour.
• When cool enough to handle, cut potatoes in half lengthwise, scoop out potato pulp into large bowl, leaving shells intact.
• Combine pulp with mayo, cheddar, green pepper, scallions and tuna. Mix well.
• Stuff potato shells.
• Bake at 400 for 10 minutes.
• (Can also drizzle a little melted butter over the top and pass under the broiler until sizzling and browned, but this is considered rather decadent. You decide.).

TUNA STUFFED POTATOES

Steps:

• Preheat oven to 375°F Wrap potatoes in foil and bake until fork tender, about an hour. Let cool.
• Split potatoes in half and spoon out the filling into a medium sized bowl leaving enough in the shell so that the skin does not break when handling. Break up potatoes with fork.
• To potatoes add mayo, 1 cup cheese, green onion, green pepper, and tuna.
• Restuff potatoes with mixture to a slight mound. Sprinkle with remaining cheese.
• Place in 13x9-inch baking dish and bake for 20 minutes.

CHEESY TUNA-STUFFED POTATOES

Steps:

• Prick each dripping wet potato with a fork; add potatoes to a slow cooker (do not add water).
• Cover and cook on LOW for 6-8 hours until fork tender.
• Remove potatoes from cooker using tongs; cut them in half lengthwise; scoop out the center of each half with a big spoon, leaving enough potato to keep the shell intact.
• Put the potato pulp in a bowl and add ½ cup cheese, milk, tuna, sour cream, green onion, and salt/pepper.
• Mash the filling with a fork; spoon mixture back into shells, mounding high.
• Return to slow cooker, setting down the stuffed potatoes in a single layer if possible so that they touch each other.
• Sprinkle with the remaining ¼ cup cheese.
• Cover and cook on HIGH for 45 minutes to 1 hour.
• Remove carefully and serve.

CARBONARA STUFFED POTATOES WITH CRISPY PANCETTA

Steps:

• Preheat the oven to 400 degrees F with a rack set on the middle shelf.
• Cook the pancetta with 1 tablespoon water in a large saute pan over medium heat until crispy and most of the fat has rendered, 10 to 12 minutes.
• Meanwhile, cook the potatoes. Pierce the potatoes all over with a fork and put in a large paper bag. Fold the top of the bag over several times. Microwave on high for about 15 minutes, carefully flipping the bag every 5 minutes. The potatoes are done once a cake tester or skewer easily pierces the flesh. Remove the potatoes from the bag and put on a baking sheet. Allow the potatoes to cool for 5 minutes.
• Once the pancetta is crispy, use a slotted spoon to transfer to a paper-towel-lined plate to drain. Stir the half-and-half, a pinch of salt and 1/2 teaspoon pepper into the rendered fat.
• Use a sharp paring knife to cut a lengthwise slit in the center of each potato. Carefully remove the flesh, leaving about 1/2-inch around the inside. Reserve 1/2 cup of the potato flesh for another use. Place the remaining flesh in a mixing bowl along with the half-and-half mixture, 2 1/2 cups of the Parmesan, the scallion whites, half of the pancetta and a large pinch of salt. Mash with a potato masher until mostly smooth. Season with additional salt and pepper if needed.
• Scoop the mashed potato mixture back into the skins. Make a large well in each potato deep enough to hold an egg and crack an egg into the well. Bake until the egg is just starting to set, about 10 minutes.
• Remove the potatoes and cover the eggs with the remaining Parmesan. Switch the oven to broil and broil until the eggs no longer wiggle when you shake the baking sheet, 3 to 5 minutes, checking frequently.
• To serve, top each potato with the reserved crispy pancetta and scallion greens and serve immediately.