This recipe actually came from Not Your Mother’s Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann. I didn’t make the potatoes in the slow cooker though, I mean really, if there is anything that doesn’t need to be made easier with a slow cooker, it is baking a potato. So, yes, I just baked my potato in the oven, but I did use their cheesy tuna stuffing!
This was so good, and simple, and perfect for a Friday night when your tired, and you spent a few minutes that day filling in your calendar for the countdown to summer break. With a side salad you have a perfectly respectable dinner, with practically no effort at all.
Cheesy Tuna Stuffed Baked Potatoes (modified)
- 4 medium sized Idaho or russet potatoes, scrubbed, and pierced in a few places with a fork
- 3/4 cup finely shredded cheddar cheese
- 1/4 cup milk
- one 6-ounce can water packed tuna, drained
- 1/2 cup sour cream
- 1 green onion, thinly sliced (I forgot this)
Either bake your potato in the slow cooker on HIGH for 3 to 5 hours or LOW for 6 to 8 hours, or just bake in the oven. I baked them at 400 for about an hour.
Remove the potatoes and cut in half lengthwise. Scoop out the flesh of the potatoes leaving enough to let the skins hold their shape. Put the potato flesh in the bowl and add 1/2 cup of the cheese, the milk, the tuna, sour cream, and green onions. Mash that all together. Mound it back in the potatoes, and sprinkle with the remaining cheese.
Place them back in the slow cooker, in a single layer and cook on HIGH for 45 minutes or place them back in the oven and bake for about 10-15 minutes or until heated through and the cheese is melted.
This will be my entry for Foodie Friday at Designs by Gollum!