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Sliced and Stuffed Colorful Potatoes


  • 4 medium sized potatoes, well scrubbed and washed
  • 3 tablespoons of corn kernel
  • 3 ounces of canned tuna in olive oil
  • 2 ounces of grated cheddar cheese
  • 2 medium tomatoes, sliced
  • 1 small cucumber, washed and sliced
  • 2 radishes, sliced
  • 4 tablespoons of mayonnaise


  1. Preheat the oven to 425 degrees F
  2. Place one potato in the bowl of a wooden spoon. Use a very sharp knife and slice the potato (1/4 inch thick slices) until the knife reaches the spoon and cannot cut any further. That first little slice will most likely fall off, but that’s not a problem. Repeat with the remaining potatoes.
  3. Brush with olive oil, trying to brush in between of each slice. Place potatoes on a baking sheet and bake for 1 hour.
  4. In the meanwhile, let’s prepare the filling. In a bowl – mix tuna chunks, corn kernels, cheese and mayonnaise.
  5. Remove the potatoes from the oven, and let them cool down. Spoon the filling between slices, alternating with tomato and cucumber slices. Season with salt and pepper. You can use the radish slices to decorate.

Romama’s Note: If you want to reduce the cooking time, you can microwave the sliced potatoes, in a bowl covered with wax paper. You should microwave them for 10 minutes on high, until you can easily piece the skin of the potatoes with a fork. Drizzle with olive oil and broil for about 5 minutes until the potatoes are golden brown. Let them cool down before continuing to filling the potatoes with the stuffing.

Related recipes:

  1. Potatoes in Tomato Sauce (Giahni Potatoes)
  2. Oven Baked Mashed Potatoes
  3. Colorful Fusilli – Pasta Salad
  4. Oven Baked Cod Fillets with Potatoes
  5. Boiled Potatoes with Yogurt Sauce

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