Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.
When it comes to quick lunches, I’ve always had a soft spot for jacket potatoes. They’re like a warm hug on a plate, especially when topped with something good. After years of making them for my family, I’ve learned that tuna makes these spuds extra special – and it’s a combo that never gets old.
I started making tuna jacket potatoes back when I needed easy meals that wouldn’t break the bank. Now, they’re my go-to when I want something filling but don’t feel like spending hours in the kitchen. The best part? You probably already have everything you need sitting in your pantry.
These days, I keep canned tuna and potatoes on hand just for those times when I need a reliable lunch option. Sometimes the simplest combinations make the best meals, and this one proves it every single time.
Why You’ll Love This Tuna Jacket Potato
- Budget-friendly meal – Using simple pantry staples like canned tuna and potatoes, this recipe gives you a filling dinner without breaking the bank.
- Minimal hands-on time – While the total cooking time is longer, most of it is just waiting for the potatoes to bake – you only need about 15 minutes of actual prep work.
- Protein-packed – The combination of tuna and cheese makes this a satisfying, protein-rich meal that will keep you full for hours.
- Customizable – You can easily adjust the seasonings or add extra toppings like chives or bacon to make it your own – it’s that kind of flexible recipe.
What Kind of Potato Should I Use?
While you might be tempted to grab any potato for this recipe, russet potatoes are really your best bet for a perfect jacket potato. These large, brown-skinned spuds have a high starch content that creates that fluffy, light interior we’re all looking for, while their thick skin crisps up beautifully in the oven. You can use other varieties like Yukon Gold or Idaho potatoes in a pinch, but they won’t give you quite the same fluffy result. When picking your russets, look for potatoes that are firm, evenly shaped, and free from any green spots or sprouts – and try to choose ones that are similar in size so they’ll cook evenly.
Options for Substitutions
This cozy potato recipe is pretty adaptable – here’s what you can switch up:
- Russet potatoes: While russets are best for their fluffy texture, you can use Yukon Gold or Idaho potatoes instead. Just avoid waxy potatoes like red or new potatoes as they won’t give you that fluffy inside.
- Cream cheese: You can swap the cream cheese with Greek yogurt or sour cream for a tangier taste. If using Greek yogurt, strain it first to remove excess liquid.
- Tuna: Canned salmon or chicken work great here too. If using chicken, make sure it’s well-flaked. You could even try smoked mackerel for a different flavor.
- Cheddar cheese: Feel free to use any melting cheese you like – mozzarella, Monterey Jack, or even a cheese blend would work well here.
- Milk: Any type of milk works – whole, 2%, or even non-dairy options like unsweetened almond milk. Just warm it slightly as cold milk can make your potato mixture gummy.
Watch Out for These Mistakes While Cooking
The biggest mistake when making tuna jacket potatoes is not drying the potatoes thoroughly before baking – moisture on the skin prevents that perfect crispy exterior, so make sure to pat them completely dry and rub with oil and salt before they hit the oven.
Another common error is rushing the baking process by using high heat – these potatoes need a solid 60-75 minutes at 400°F to develop that fluffy interior, and trying to speed things up will leave you with an unevenly cooked spud.
When mixing the tuna filling, be careful not to overmix or the tuna will become mushy – gently fold the ingredients together just until combined, and make sure to drain the tuna extremely well to avoid a watery filling that can make your potato soggy.
For the best texture, let the potatoes rest for 5-10 minutes after baking before cutting them open, and always scoop out the potato flesh carefully to avoid tearing the skin, leaving about 1/4 inch of potato attached to the skin to maintain structure.
What to Serve With Tuna Jacket Potatoes?
These loaded potatoes are pretty much a meal on their own, but adding a few simple sides can make dinner even better! A crisp green salad with a light vinaigrette dressing helps balance out the richness of the creamy potato filling. For some extra veggies, try serving steamed broccoli or green beans on the side – they taste great with any cheese that melts over from the potatoes. If you’re extra hungry, a cup of tomato soup makes this comfort food meal complete, especially on chilly evenings.
Storage Instructions
Keep Fresh: Got leftover tuna jacket potatoes? Pop them in an airtight container and keep them in the fridge for up to 3 days. The filling might separate a bit, but don’t worry – that’s totally normal and won’t affect the taste!
Make Ahead: You can prep these potatoes in advance! Bake the potatoes and make the filling up to 24 hours ahead, then store them separately in the fridge. When you’re ready to eat, just stuff the potatoes, top with cheese, and heat until warm and melty.
Warm Up: To reheat your tuna jacket potato, pop it in the microwave for 2-3 minutes, or until heated through. For a crispier skin, you can warm it in the oven at 350°F for about 15-20 minutes. The cheese will get all melty again, making it just as good as when freshly made!
| Preparation Time | 15-30 minutes |
| Cooking Time | 70-90 minutes |
| Total Time | 85-120 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 100-110 g
- Fat: 80-90 g
- Carbohydrates: 220-240 g
Ingredients
- 6 large russet potatoes
- 6 ounces softened full-fat cream cheese
- 10 ounces tuna in water, drained (two 5-ounce cans)
- 1/4 teaspoon celery salt
- 1 teaspoon salt
- 1 cup warmed milk
- 6 ounces shredded cheddar cheese
Step 1: Prepare and Roast the Potatoes
Preheat your oven to 400°F.
Begin by thoroughly washing 6 large russet potatoes, scrubbing the skins well.
Prick the tops of each potato with a knife or fork to allow steam to escape.
Place the cleaned potatoes on a baking sheet with a wire cooling rack inside it to ensure even cooking.
Roast the potatoes in the preheated oven for 1 hour.
After an hour, check doneness by poking a knife into one of the potatoes.
If the knife slides in easily, the potatoes are done.
If not, roast for an additional 10 minutes or until fully cooked.
Step 2: Prepare the Cream Cheese
While the potatoes are roasting, remove the cream cheese from the refrigerator to allow it to reach room temperature.
This step will make it easier to blend with the other ingredients later on.
Step 3: Cool and Hollow the Potatoes
Once the potatoes are cooked, remove them from the oven and let them cool for about 10 minutes.
After they have cooled, slice each potato in half lengthwise.
Carefully hollow out the interior of the potatoes, adding the scooped-out flesh to a large mixing bowl.
Be sure to leave a thin shell of potato with the skins, which will act as the base for the stuffing.
Place all the hollowed-out potato skins back onto the baking sheet.
Step 4: Prepare the Filling
In the large mixing bowl with the scooped-out potato, add 6 oz of softened cream cheese, 10 oz of drained tuna, 1/4 teaspoon of celery salt, 1 teaspoon of regular salt, and 1 cup of hot milk.
Using a spatula or hand mixer, mix all the ingredients until the filling is fairly smooth and well combined.
Step 5: Fill and Bake the Potatoes
Spoon the prepared filling equally into each of the potato skins.
Top the stuffed potatoes with shredded cheddar cheese.
Place the filled potato skins back into the 400°F oven and bake for 15 to 20 minutes, or until the cheese is melted and the filling heated through.
Step 6: Serve and Enjoy
Once the cheese has melted and the potatoes are ready, remove them from the oven.
Serve immediately while hot and enjoy your delicious tuna-stuffed potatoes!