Cozy season perfection, if you ask me, these jacket potatoes are everything you want in comfort food while being easy to make, healthy, and high in protein.
My super picky toddlers love this, and that says a lot about it because they’re my toughest critics.
This recipe is easily adaptable to ingredients you have on hand, and is forgiving with amounts. Don’t have sour cream? Use Greek yogurt (this also gives it a little more of a protein boost). Don’t have tuna? Use shredded rotisserie chicken. Honestly, the combinations you could come up with here are endless.
But this tuna version is my absolute favorite, and the easiest one to throw together.
tuna jacket potatoes
2 baked potatoes, fully cooked
½ cup sour cream (can sub Greek yogurt)
½ cup shredded cheddar cheese
Salt + pepper to taste
1 tbsp butter (optional, makes it more creamy. I’ve done it with and without, both ways are delish)
1 stalk green onion, chopped finely
Handful chopped Italian parsley
1 cup frozen corn
make it
Slice cooked potatoes lengthwise and remove filling with a spoon. Add potato insides to a bowl.
To the bowl, add sour cream, shredded cheese, salt and pepper. Mix.
Carefully spoon filling back into the potato skins.
Place on baking sheet and bake for 10-15 minutes until the top starts to turn golden.
While the potatoes are in the oven, heat your frozen corn on a skillet with a little salt until cooked through.
Top with green onion, parsley, and corn. Enjoy every bite ☺️😋
