Tasty Tuna Tapas Tater Skins

Jasmin Baron


Bring a taste of Spain to your next party with these delicious, savory potato skins. Loaded with tapas flavor, these crispy treats match perfectly with a lemony, garlic aioli and a cold beverage. Enjoy at your next game-day event -- my family sure did!

pinch tips: How to Grate Cheese for Easy Clean Up





10 Min


1 Hr 15 Min


1 c
good quality mayonnaise
3 clove
garlic, very finely minced
2 Tbsp
finely chopped flat leaf parsley
2 Tbsp
fresh lemon juice
salt and pepper to taste
6 large
russet potatoes, well scrubbed
1/4 c
olive oil
1 tsp
smoked paprika
salt and pepper to taste
2 can(s)
(5 oz each) chunk light tuna packed in olive oil, drained, flaked
1/4 c
drained, chopped roasted red pepper (from a jar)
1 Tbsp
drained non-pareil capers
1 tsp
finely chopped fresh thyme
1 c
finely shredded spanish manchego cheese

Directions Step-By-Step

Preheat oven to 400 degrees F.
Prepare the aioli first. In a medium bowl, whisk together mayonnaise, garlic, parsley, lemon juice and salt and pepper to taste. Cover and refrigerate for at least half an hour.
To prepare the potatoes, prick potatoes several times with a fork, then arrange on a baking sheet. Bake at 400 degrees F for an hour, or until cooked through. Remove from heat and allow to cool for about 10 minutes before handling.
Meanwhile, increase oven temperature to 450 degrees F.
Cut potatoes in half lengthwise. Scoop out most of the flesh, leaving approximately 1/4” of flesh still in the skin. (Put aside reserved flesh for another purpose).
In a small bowl, mix together olive oil and smoked paprika. Lightly brush olive oil mixture all over both sides of each potato skin. Season both sides with salt and pepper.
Arrange skins, flesh side up, on a baking sheet. Bake for 10 minutes at 450 degrees F. Turn skins over so the skin side is up, and return to oven for 5 minutes or until skins are nice and crisp.
Flip skins back over and fill with portions of tuna, roasted red peppers, capers and thyme. Sprinkle with cheese, then return to oven for 5 minutes, or until cheese is melted.
Serve hot, with a dollop of aioli on top or on the side for dipping.
Makes 12 potato skins.

About this Recipe