Recipe by: Courtney Cook

Recipe for SMOKY BBQ TUNA-STUFFED SWEET POTATO

Prep Time: 15-50 MINS | 4 Servings

There is something almost miraculous about a hot potato filled with a luxurious, cold tuna filling—the way the potato’s heat plays against the tuna’s coolness. This tuna salad has one little surprise tucked into it: cold shredded cheddar cheese. I know it sounds a bit nutty, but it works. The cheese melts ever so slightly against the warm potato while staying cool and creamy in the tuna, and it’s just divine with the savory, meaty fish and those little bursts of sweetness and crunch from the corn.

And a word on the potatoes: Sometimes I bake them and sometimes I microwave them. And one thing you will never catch me doing is apologizing for a shortcut. I do prefer the baked version because the “jacket,” or potato skin, gets beautifully crisp in the oven, and that salty roughage is fabulous next to the creamy tuna salad. Rubbing the potato with olive oil gives the salt and pepper something to cling to, and the texture is worlds away from a plain microwaved potato.

But if you have an air fryer, there’s a little trick I swear by: brush your freshly microwaved potato with olive oil, sprinkle it with salt and pepper, then air fry it for about 5–8 minutes. And boom! Crispy skin. Shortcut, yes. Apology, absolutely not.

Bumble Bee Seafood

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TUNA JACKET POTATO

Prep Time: 15-50 MINS | 4 Servings

There is something almost miraculous about a hot potato filled with a luxurious, cold tuna filling—the way the potato’s heat plays against the tuna’s coolness. This tuna salad has one little surprise tucked into it: cold shredded cheddar cheese. I know it sounds a bit nutty, but it works. The cheese melts ever so slightly against the warm potato while staying cool and creamy in the tuna, and it’s just divine with the savory, meaty fish and those little bursts of sweetness and crunch from the corn.

And a word on the potatoes: Sometimes I bake them and sometimes I microwave them. And one thing you will never catch me doing is apologizing for a shortcut. I do prefer the baked version because the “jacket,” or potato skin, gets beautifully crisp in the oven, and that salty roughage is fabulous next to the creamy tuna salad. Rubbing the potato with olive oil gives the salt and pepper something to cling to, and the texture is worlds away from a plain microwaved potato.

But if you have an air fryer, there’s a little trick I swear by: brush your freshly microwaved potato with olive oil, sprinkle it with salt and pepper, then air fry it for about 5–8 minutes. And boom! Crispy skin. Shortcut, yes. Apology, absolutely not.

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Ingredients

  • 4 cans (3 oz.) Bumble Bee Snackers™ Hickory Smoke Flavor Tuna
  • 1/3 cup sweet corn (fresh, frozen, or canned, drained)
  • 1/3 cup shredded cheddar cheese (I like sharp white cheddar)
  • 1/4 cup mayonnaise
  • 3 scallions, chopped (optional)
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 medium russet potatoes
  • 4 tablespoons olive oil
  • 4 tablespoons of butter, added once the potatoes are cooked

Directions

METHOD 1: OVEN-BAKED POTATOES

  • Prepare potatoes: Preheat oven to 400°F. Wash and prick potatoes with a fork several times to prevent bursting.
  • Bake: Rub each potato with one tablespoon of olive oil and season with salt and pepper. Place them a baking sheet and bake for 45-55 minutes, until tender when pierced with a fork.
  • Make filling: While potatoes bake, combine the Bumble Bee Snackers, sweet corn, shredded cheese, mayonnaise, garlic powder, and scallions in a bowl. Mix gently until combined. Season with salt and pepper to taste.
  • Assemble: Once the potatoes are cooked, cut a slit down the center, without cutting it all the way through. Fluff the insides with a fork and incorporate 1 tablespoon of butter into the flesh. Spoon the tuna mixture generously onto the hot potato.
  • Serve: Garnish with additional scallions if desired. Serve warm.

Cook Time: ~50 minutes

METHOD 2: MICROWAVE POTATOES (Never apologize for a shortcut!)

  • Prepare potatoes: Wash and prick potatoes with a fork several times.
  • Microwave: Place potatoes on a microwave-safe plate and microwave on HIGH power for 7-12 minutes (depending on potato size), rotating halfway through, until tender.
  • Make filling: While potatoes microwave, combine the Bumble Bee Snackers, sweet corn, shredded cheese, mayonnaise, garlic powder, and scallions in a bowl. Mix gently until combined. Season with salt and pepper to taste.
  • Assemble: Once the potatoes are cooked, cut a slit down the center, without cutting it all the way through. Fluff the insides with a fork and incorporate 1 tablespoon of butter into the hot flesh. Spoon the tuna mixture generously onto the hot potato.
  • Serve: Serve warm. The residual heat from the potatoes will slightly warm the filling.

Cook Time: ~15 minutes