Tuna Salad Stuffed Potatoes

Russ Crandall
  • Yield: 4 servings

You can bake the potatoes up to two days ahead of time.


4 large baked potatoes
2 (5-oz) cans tuna in oil, drained
1cup reduced-fat mayonnaise
1teaspoon mustard
1/2cup pickles, chopped
1 green onion, sliced
1/4cup parsley, chopped
1/2teaspoon salt
1/2teaspoon pepper


  1. Slice baked potatoes in half lengthwise and scoop the flesh into a large bowl. Add tuna, mayonnaise, mustard, pickles, green onion, parsley, salt and pepper to bowl and mix thoroughly.
  2. Pile tuna into hollowed potatoes. (There may be leftover filling. Store in the fridge for piling onto sandwiches, salads, or crackers!)
  3. Place potatoes on a baking sheet and bake in a 400° F oven for 15 minutes. Then broil until crispy, about 3 minutes. Remove from oven and sprinkle with additional parsley.

Nutritional Info *per serving

  • Calories 447
  • Fat 19g
  • Cholesterol 22mg
  • Sodium 1253mg
  • Carbohydrate 43g
  • Fiber 5g
  • Sugars 6g
  • Protein 25g