Recipe by @recipehippie
These spicy and cheesy Buffalo Tuna Twice Baked Potatoes, made with Wild Planet Albacore or Skipjack Tuna, make a great game day snack or tasty dinner idea for the family.
6 medium Russet potatoes
1 Tbsp Olive oil
2 (5oz) cans of Wild Planet Albacore Wild Tuna, drained
2 (5oz) cans of Wild Planet Skipjack Wild Tuna, drained
¼ cup Buffalo sauce
3/4 cup Sour cream
½ cup Ranch dressing
2 ounces grated Cheddar cheese
Optional Toppings: Chopped tomatoes, green onion, red onion
Pre-heat oven to 450° F.
Carefully cut the potatoes in half, lengthwise. Place on a parchment lined baking sheet, with the inside of the potato facing up. Drizzle with olive oil and bake for 45-50 minutes, until the thickest part is fork tender. Remove the baking sheet from the oven and allow the potatoes to cool to room temp.
Once it’s safe to handle the potatoes, scoop out the insides of the potato and place them in a bowl, being careful not to rip the skin. Lay the hollowed potato shells on the baking sheet.
Add to the bowl the sour cream, buffalo sauce and ranch dressing. Using a hand held masher, mash the potatoes. Now add the 2 cans of drained Wild Planet Tuna, and stir well to fully combine.
Using a spoon, scoop the buffalo tuna mixture back into the potato shells. Grate cheddar cheese over the top, and place the baking sheet back in the oven for 8 minutes.
Remove, and top with optional chopped tomatoes, red onion and green onion.