Tuna Stuffed Twice Baked Potato |
|
 |
Prep Time: 0 Minutes Cook Time: 75 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This is a meal in itself! My mom and I used to make these all the time and we would fight over the leftover potato mix that wouldn't fit back in the potatoes. We'd heat it up and eat it while waiting for the potatos to finish. Read more . They also freeze well. You can wrap them in foil, freeze and then reheat after thawing. I usually reheat in the microwave for 2-3 minutes until hot. Ingredients:
4 large potatos |
2 cans tuna, drained and flaked |
1 can campbell's cheddar cheese soup |
8 - 10 medium size mushrooms, chopped in small to mid-size pieces. |
2 slices kraft american cheese |
1/4 cup - 1/2 cup milk (as needed) |
Directions:
1. Bake potato in 375 degree oven for approx 1 hr until done. Let cool for about 10 minutes. Slice off top of potato, about a 1/4 inch from the top (lengthwise) and scoop out inside of potato leaving a 1/4 inch or so shell.
2. Place scooped out potato in a large bowl, add both cans of tuna, the Campbells Cheddar Cheese Soup and the sliced mushrooms. Use whatever amount of milk you need to help make mixture smoother although it will be on the chunky side because of the lumps of potato.
3. Mix all ingredients and then spoon back into potato shells, mounding high. Place 1/2 slice of American Cheese on top.
4. Place potatos back in oven for 15 minutes.
5. Remove, let cool for 5-10 minutes then serve.
|
|