Main Dish

Tuna Nicoise Stuffed Baked Potatoes

  • Ready Time: 70min
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  • Prep Time: 20min
    Cook Time: 50min
  • Potato Type: Russet
  • Serves: 2
    Prep Method: Baked
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Recipe by: Chelsy Amer, RD

These Tuna Nicoise Stuffed Baked Potatoes are the ideal post-workout meal: full of complex carbohydrates, protein and so much flavor!


  • 2 Russet potatoes
  • 1 cup green beans, blanched (if desired; may also keep raw)
  • 2 hard-boiled eggs, quartered
  • 2 Tablespoons chopped red onion
  • 1/2 cup grape tomatoes, halved
  • 2 cups shredded romaine lettuce
  • 5 olives, any variety, chopped
  • 2 Tablespoons roughly chopped dill
  • 2/3 can sustainably caught water-canned tuna, without salt


  • 1/2 Tablespoon Dijon mustard
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon extra-virgin olive oil
  • 1 teaspoon honey

Prep Time: 20min | Cook Time: 50min


  1. Preheat oven to 400°F. Thoroughly wash potatoes and pat dry. Pierce with a fork several times. Wrap the potatoes in tin foil and place on baking sheet. Bake for 45 minutes, until soft to fork. You may unwrap the potatoes the last 5-10 minutes for a crispier skin.


  1. While the potatoes are baking, make your salad. Add all vegetables, hard boiled eggs and flaked tuna into a medium-sized bowl. Set aside.


  1. Combine dressing ingredients (mustard, vinegar, olive oil, honey) in a small bowl and whisk until uniform consistency forms.
  2. Drizzle dressing over your salad and toss well until evenly distributed.
  3. When the potatoes are done cooking, cut three-quarters of the way through the potato lengthwise and stuff with the salad you made. Enjoy warm!


Alternatively, you may microwave potato until soft to fork.


Never baked a potato before?  See our How to Bake a Potato Page


Vitamin C47%


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