December 21, 2015
"This is a make ahead meal that you can freeze some of them. The flavor gets better if prepared ahead of time. Just bake when ready to eat. These also freeze well, and any leftover potato mixture can be put in a dish and baked."
- Serving Size: 1 (262.8 g)
- Calories 520.9
- Total Fat - 37.8 g
- Saturated Fat - 10.1 g
- Cholesterol - 83.3 mg
- Sodium - 1112.5 mg
- Total Carbohydrate - 25.6 g
- Dietary Fiber - 2.8 g
- Sugars - 3.8 g
- Protein - 21.9 g
- Calcium - 457.1 mg
- Iron - 1.5 mg
- Vitamin C - 11.1 mg
- Thiamin - 0.1 mg
While warm, carefully scoop out each potato into large mixing bowl.
Leave approximately 1/4-inch-thick potato shell for potato boats. Set shells aside.
Mash scooped potato mixture, and add chopped eggs, garlic powder, onion flakes, paprika, salt, pepper and tuna.
Measure 1 cup of the shredded cheese and save to use on top of stuffed potatoes.
Mix remaining cheese into potato mixture, and add mayonnaise and milk.
Stir in about half the bottle of ranch dressing, adding as much as necessary for desired consistency.
Mound mixture firmly into potato shells.
Top with remaining cheese, now here is where you can wrap in foil and freeze them.
Bake in preheated 350-degree oven approximately 30 minutes, until heated and cheese melts.
Tips & Variations
No special items needed.