Fish and Cheese Stuffed Baked Potatoes with Fresh Lettuce Salad

About this recipe

Elevate your dinner with these savory baked potatoes stuffed with a delectable mix of tuna and creamy cheddar cheese, complemented by a garden-fresh lettuce salad. This dish offers a comforting taste with a touch of sophistication, perfect for family dinners or casual gatherings.

Ingredients

• 4 large baking potatoes
• 1 can (approx. 5 oz) of tuna, drained
• 1/2 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 1/4 cup chopped green onions
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups chopped lettuce
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1/4 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   Wash and pierce potatoes with a fork. Rub with a small amount of olive oil and sprinkle with salt. Bake for 60 minutes or until tender.

3. 3

   In a mixing bowl, combine tuna, cheddar cheese, mayonnaise, green onions, salt, and black pepper.

4. 4

   Slice baked potatoes in half lengthwise and carefully scoop out the flesh, keeping a 1/4-inch shell.

5. 5

   Mash the scooped potato flesh and blend with the tuna mixture. Spoon the mixture back into the potato shells.

6. 6

   Return stuffed potatoes to the oven, and bake for another 15 minutes or until the cheese is melted and bubbly.

7. 7

   For the salad, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper in a large bowl. Toss in the lettuce until evenly coated.

8. 8

   Serve the stuffed potatoes alongside the fresh lettuce salad.