Cheesy Tuna Stuffed Potato Bake

My Grandson’s Favorite Dinner

My grandson Leo calls these “boat potatoes.” He says they look like little canoes full of treasure. I still laugh at that. He asks for them every time he visits. This recipe is a cozy hug on a plate.

It matters because it turns simple things into a celebration. A potato and a can of tuna feel humble. But together, they make something special. What was your favorite dinner when you were a kid?

The Shortcut Secret

I always baked my potatoes for hours. Then my daughter showed me her trick. She pokes them with a fork and uses the microwave. Dinner is ready in half the time! I was so surprised.

It works perfectly. The skins get just firm enough. This little change matters. It means you can make a happy meal even on a busy night. No need to wait for the oven to do all the work.

Making the Filling

Scoop the potato into a big bowl. Leave a good wall in the skin so your boat doesn’t sink! Now for the fun part. Add the mayo, cheese, and all those crunchy bits.

Mix it gently with a fork. Doesn’t that smell amazing? The green onion and tuna are best friends. Fun fact: The olives add a salty little surprise in every other bite. Do you like black olives, or would you skip them?

Why We Mash It Ourselves

You could use plain mashed potatoes. But it’s not the same. Mashing it right from the skin keeps the flavor. The potato is still a little lumpy and real. That’s good.

It matters because food should have texture. A perfect smooth mash is for another day. Today, we want hearty. You can taste every single ingredient. It feels homemade.

The Best Part & Leftovers

Pile the filling back into the skins. Top with more cheese, of course! Bake until everything is bubbly and golden. That melted cheese is like a warm blanket.

Let me tell you, these are great the next day. I sometimes eat one cold for lunch. The flavors get even friendlier overnight. What’s your favorite leftover to eat straight from the fridge?

Ingredients:

Ingredient	Amount	Notes
baking potatoes	4
olive oil mayonnaise	1 cup
grated cheddar cheese	1 ½ cups
sliced black olives	¼ cup
chopped mushrooms	½ cup
chopped green onion	¼ cup
chopped green pepper	¼ cup
Tuna, drained	4 ounces
salt and pepper	to taste
sour cream, bacon bits, chives		optional

My Cozy Tuna Stuffed Potato Bake

Hello, my dear! Come sit. Let’s make my cheesy tuna stuffed potatoes. This recipe always reminds me of my grandson, Leo. He called them “boat potatoes” when he was small. I still laugh at that. They are warm, filling, and full of good things. Doesn’t that smell amazing when the cheese melts? We can make them together. It’s easier than you think.

First, we need to bake our potatoes. You can use the oven or the microwave. I use the microwave on busy nights. (My hard-learned tip: don’t over-bake them! Too soft, and our potato boats will sink.) Let them cool just a bit. Then we’ll scoop out the fluffy inside. Leave a little wall so our boat stays sturdy. Ready? Here are the steps.

• Step 1: Heat your oven to 375°F. Bake four potatoes. Use a fork to check if they’re done. It should slide in easily. Let them cool on the counter. You can handle them now.
• Step 2: Slice each potato in half lengthwise. Gently scoop the fluffy potato into a bowl. Leave about a quarter-inch shell. This part is like making a little canoe. I pretend I’m digging for treasure.
• Step 3: Mash the potato in the bowl lightly. Add one cup mayo, one cup cheese, olives, mushrooms, onion, pepper, and tuna. Sprinkle with salt and pepper. Mix it all with love. What’s your favorite thing to mix into mashed potatoes? Share below!
• Step 4: Spoon the filling back into your potato shells. Pile it high! Top with the rest of the cheese. Place them on a baking pan. Your kitchen will start to smell wonderful.
• Step 5: Bake for 18-20 minutes. Watch for the cheese to bubble and turn golden. Everything should be hot. Serve them right away. They are so good.

Cook Time: 45-60 minutes
Total Time: About 1 hour 15 minutes
Yield: 8 stuffed potato halves
Category: Dinner, Comfort Food

Let’s Get Creative With Your Potatoes!

This recipe is like a friendly blank canvas. You can paint it with different flavors. Change it up based on what’s in your fridge. Or just what sounds fun to eat. Here are three twists I love to make. They each have their own personality.

• The Pizza Twist: Skip the tuna. Add chopped pepperoni and a spoonful of pizza sauce. Use mozzarella cheese on top. It’s a pizza in a potato!
• The Garden Twist: Perfect for my vegetarian friends. Use a can of drained chickpeas instead of tuna. Add some chopped spinach. It’s fresh and hearty.
• The Ranch Twist: Mix a tablespoon of dry ranch seasoning into the filling. Use crispy bacon bits on top. So tangy and good. Which one would you try first? Comment below!

Serving Your Masterpiece

These potatoes are a full meal on their own. But I love to add a little something on the side. A simple green salad with a lemony dressing is perfect. It cuts through the richness. Some steamed green beans work nicely too. For garnish, a dollop of sour cream is classic. My husband always adds extra bacon bits.

What to drink? For a cozy night, a glass of chilled apple cider is lovely. The sweetness is nice with the salty cheese. For the grown-ups, a crisp lager beer pairs wonderfully. It cleans the palate. Which would you choose tonight?

Keeping Your Cheesy Tuna Potatoes Happy

Let’s talk about leftovers. These stuffed potatoes keep well. Just pop them in the fridge for up to three days. Cover the dish tightly with foil first.

You can freeze them before baking. Assemble the filled potatoes on a tray. Freeze them solid, then wrap each one. They will keep for a month. This is perfect for busy nights.

I once reheated one straight from frozen. The kitchen smelled wonderful in twenty minutes. To reheat, warm them in a 350°F oven. This keeps the skins nice and crisp.

Batch cooking like this saves your future self. It means a good meal is always ready. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes potatoes bake too soft. The skin tears when you scoop. Just bake them a little less next time. A firm skin holds the filling better.

The filling can taste a bit dry. I remember when my first batch was. The fix is simple. Add one more spoonful of mayonnaise. This makes everything creamy and rich.

Your cheese might not melt nicely. This happens if the oven is too cool. Always let it fully preheat. A hot oven gives you that perfect, bubbly top.

Getting these steps right builds your confidence. It also makes the flavors sing together. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is naturally gluten-free. Just check your mayonnaise label to be sure.

Q: Can I make it ahead? A: Absolutely. Prep everything and refrigerate. Bake it just before dinner.

Q: What can I swap? A: Use chicken instead of tuna. Try red pepper for green. *Fun fact: My grandson always swaps in chopped ham!*

Q: Can I double the recipe? A: You sure can. Just use two baking sheets. Rotate them halfway through baking.

Q: Are the toppings needed? A: No, they are just for fun. A dollop of sour cream is my favorite. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy recipe. It always reminds me of family suppers. I would love to see your version.

Share a picture of your cheesy potato bake. It makes my day to see your creations. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me. Remember, the best meals are made with a pinch of love.

Happy cooking!
—Anna Whitmore.