This isn’t your typical baked potato. Meet the savory sensation that’s winning hearts across dinner tables — fluffy spuds loaded with creamy cottage cheese, zesty sour cream, tuna, and olives, all topped with Parmesan and crisped to golden perfection. It’s quick, clever, and surprisingly gourmet.
Baked Potato Delight
Servings: 2–4
Ingredients:
- 4 medium potatoes
- 1/2 cup cottage cheese
- 1/3 cup sour cream
- 1 can (5 oz) tuna in water or oil, drained
- 1/4 cup chopped black or green olives
- 1/4 cup grated Parmesan cheese
- Olive oil (for drizzling)
- Salt and pepper, to taste
Optional for Serving:
- Fresh green salad
- Extra virgin olive oil and aromatic vinegar (like balsamic or wine vinegar)
Instructions:
- Boil the Potatoes:
Boil the whole potatoes (unpeeled) in salted water until fork-tender, about 25–30 minutes. Let them cool slightly, then cut each potato in half lengthwise. - Stuff:
Scoop out a small indentation from each half. In a bowl, mix cottage cheese, sour cream, drained tuna, and chopped olives. Season with salt and pepper. - Top and Bake:
Spoon the mixture into the hollowed-out potato halves. Sprinkle each with Parmesan cheese and place them in a preheated oven at 400°F (200°C) for about 10–12 minutes or until the tops are golden and slightly crispy. - Serve:
Drizzle with a little olive oil and serve with a crisp green salad tossed in olive oil and aromatic vinegar.
photo credit stockfood
