Description
This Greek Tuna Salad Baked Potatoes recipe combines crispy, oven-baked russet potatoes with a flavorful, creamy tuna salad loaded with Mediterranean ingredients like kalamata olives, pepperoncini, feta cheese, and fresh herbs. The potatoes are baked until tender with a crisp, salty skin, then topped generously with a tangy, herbaceous tuna mixture, making a hearty and delicious meal perfect for lunch or dinner.
Ingredients
For the Baked Potatoes
- 4 large russet potatoes (about 8 oz each), scrubbed clean and dried
- 2 tsp olive oil (or avocado oil)
- 2 tsp kosher salt
For the Greek Tuna Salad
- 2 (5 oz) cans tuna, drained
- 104 g (½ cup) mayonnaise*
- 1 tsp dried dill (or 1 tbsp fresh)
- ½ tsp dried oregano (or 1 ½ tsp fresh)
- ¼ tsp garlic powder (or 1 clove, minced)
- ¼ tsp kosher salt (optional)
- ⅛ tsp cracked black pepper, plus more to taste
- ⅛ tsp red pepper flakes
- Zest of 1 lemon
- 69 g (½ cup) kalamata olives, sliced
- 50 g (⅓ cup) sliced pepperoncini peppers
- 40 g (½ cup) green onions (may substitute ½ cup red onion ~50 g)
- 4 oz feta cheese, crumbled, plus more to top if desired
Instructions
- Bake the Potatoes: Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper. Poke each potato about 12 times using a fork to allow steam to escape while baking. Rub each potato with olive oil or avocado oil to coat the skin fully. Generously coat each with kosher salt, which helps the skin crisp up and adds flavor.
- Roast Until Tender: Place the prepared potatoes directly on the baking sheet and bake for 50-60 minutes until they are fork-tender and the skins feel dry and crisp. Alternatively, place them directly on the oven rack with a baking sheet underneath to catch any drips; this method crisps the skin even more. Let potatoes cool slightly before handling.
- Prepare the Tuna Salad: In a medium bowl, combine the drained tuna, mayonnaise, dill, oregano, garlic powder, black pepper, red pepper flakes, lemon zest, and optional salt. Mix thoroughly until smooth and evenly seasoned. Because the potatoes have a salty crust, you can adjust the salt to your taste.
- Incorporate Mediterranean Ingredients: Gently fold in sliced kalamata olives, pepperoncini, green onions (or red onions), and crumbled feta cheese. Stir carefully until all ingredients are well combined. Cover and refrigerate the tuna salad until ready to serve.
- Assemble the Potatoes: When the potatoes have cooled enough to handle, slice each potato lengthwise down the center. Then make a short crosswise cut in the middle of the potato, forming a cross.
- Open the Potatoes: Gently press the ends inward to split the top and puff up the insides, creating a cavity for the filling.
- Top with Tuna Salad: Spoon the chilled tuna salad generously over the opened potatoes. Finish with extra crumbled feta cheese and a crack of black pepper if desired. Serve immediately for best texture and flavor.
- Optional Warm Serving: If you prefer the potatoes warm, skip chilling the tuna salad. Spoon the freshly made tuna salad over the hot, split potatoes and sprinkle with extra feta or cheddar cheese. Return them to the oven for 10-15 minutes until the cheese softens and the tuna salad warms through, creating a delicious tuna melt-style dish.
Notes
- You may substitute Greek yogurt for some or all of the mayonnaise in the tuna salad for a lighter texture and tang.
- Adjust the salt in the tuna salad carefully, as the baked potatoes are already salt-crusted.
- Using fresh herbs instead of dried will boost the salad’s vibrant flavor.
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.
- Serve immediately for best texture, especially if topped with feta, which can soften over time.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat potatoes separately and add fresh tuna salad before serving.
- Prep Time: 10 minutes
- Cook Time: 50-60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
