Greek Tuna Salad Baked Potatoes

These Greek Tuna Salad Baked Potatoes are hearty, flavorful, and easy to make. A creamy Mediterranean-style tuna salad with briny olives, tangy feta, lemon, and herbs is piled onto perfectly crisp-skinned potatoes for a fresh, protein-packed lunch or dinner.

Jump to:

• Ingredients for Greek Tuna Salad Baked Potatoes
• How to Make Crispy-Skinned, Fluffy Baked Potatoes
• How to Make Greek Tuna Salad Baked Potatoes
• Variations and Substitutions
• What to Serve with Greek Tuna Salad Baked Potatoes
• Make-Ahead and Storage Tips
• Essential Tools for Making Greek Tuna Salad Baked Potatoes
• More Mediterranean-Inspired Recipes to Try
• Greek Tuna Salad Baked Potatoes

Ingredients for Greek Tuna Salad Baked Potatoes

• Russet potatoes – Starchy and fluffy, perfect for baking with crisp skins. Yukon Gold or sweet potatoes will work too, though they’re a bit softer.
• Olive oil – Helps the potato skins crisp to a perfect golden-brown. Avocado oil is a great alternative and ideal for high heat.
• Kosher salt – Potatoes get their deliciously crisp and flavorful skin thanks to being salt-coated before baking. You’ll use a pinch more to season the tuna salad.
• Canned tuna – My pantry staple is Safe Catch Ahi Wild Yellowfin Tuna Steaks, but if you prefer something richer, a jar of Tonnino tuna is another favorite.
• Mayonnaise – Adds creaminess to the tuna salad. You can also sub in plain Greek yogurt for some or all of it if you prefer to lighten things up.
• Dried dill – Pantry staple dried dill adds a gentle, herby flavor. If you have fresh dill on hand, chop some up and toss it in—it adds even more bright flavor.
• Dried oregano – Dried oregano gives a warm, earthy note that complements the Mediterranean flavors. If fresh oregano is available, it's a great swap that adds freshness and fragrance to the salad.
• Garlic powder – Garlic powder blends easily into the tuna mixture. If you prefer a punchier garlic taste, freshly minced garlic is also welcome.
• Cracked black pepper – Just a pinch for seasoning.
• Red pepper flakes – Adds a nice subtle kick of heat that balances the briny flavors in this dish.
• Lemon zest – Brightens the salad with a pop of citrus flavor.
• Kalamata olives – Briny and salty, these olives add depth and savory punch.
• Pepperoncini peppers – Slightly spicy, tangy, and crunchy—perfect for some extra zip.
• Green onions – Fresh and mild, with a gentle crunch. Red onion is a tasty substitute if you prefer a stronger bite.
• Feta cheese – Creamy, salty, and crumbly, feta adds a big bite of flavor that I adore in these stuffed tuna potatoes. Feel free to sprinkle extra on top!

How to Make Crispy-Skinned, Fluffy Baked Potatoes

The secret? A crisp salt-crusted skin, high heat, and enough bake time to get that perfect fluffy center.

With just a few simple steps, you can get restaurant-quality baked potatoes at home. This easy baked potato recipe produces fluffy, steamy centers wrapped in crisp, salty skins you’ll actually want to eat. No soggy skins, no tough insides—just perfectly baked potatoes (also called jacket potatoes in the UK) that are good enough to enjoy on their own and sturdy enough to hold up to hearty fillings like tuna salad or chili. Here’s exactly how I do it:

1. Start with russet potatoes – Their high starch content makes them ideal for baking. Scrub them well and dry them thoroughly so the skins can crisp up. A wet potato skin will steam, resulting in less skin crisping, so don’t skip this step.
2. Poke with a fork – This lets steam escape as they bake. I usually poke each one about 12 times.
3. Coat with oil and salt – Rub the skins with olive oil or avocado oil, then coat generously with kosher salt. This gives you crispy, flavorful skin that’s good enough to eat on its own.
4. Bake at 400° Fahrenheit (205° Celsius) – For about 50–60 minutes, or until the potatoes are fork-tender and the skins feel dry and crisp. You can bake directly on a parchment-lined baking sheet. Or, you can bake them directly on the oven rack -- just make sure you put a baking sheet below to catch any dripping oil or moisture.
5. Cool Slightly - Once they’re baked, let them cool just slightly before slicing and fluffing so the steam doesn’t escape too early.

What’s the difference between a baked potato and a jacket potato?

Not much—it’s really just the name. In the UK, baked potatoes are commonly called jacket potatoes—a nod to the crispy outer skin (or “jacket”) they’re baked in. These fluffy-centered, salt-crusted spuds are often split open and stuffed with savory fillings like cheese, beans, or tuna salad, making them a beloved comfort food across Britain. It’s not unlike how Americans load up our baked potatoes with sour cream, cheese, bacon, or chili.

So, whether you call them baked potatoes or jacket potatoes, this version—stuffed with creamy Greek tuna salad, briny olives, and tangy feta—is a delicious twist on the classic. If you serve them warm, you can think of it as a Mediterranean-style tuna melt, but built on a perfectly crisp-skinned potato.

How to Make Greek Tuna Salad Baked Potatoes

1. Bake the potatoes: Poke each potato several times with a fork, coat lightly with oil, and generously sprinkle kosher salt all over. Bake until fluffy inside with crisp skins. Let them cool slightly.
2. Make the Greek tuna salad: While the potatoes bake, mix drained tuna with mayo (and/or Greek yogurt), dill, oregano, garlic powder, black pepper, and red pepper flakes until well combined. Then fold in the lemon zest, sliced olives, pepperoncini peppers, green onions (or red onions), and crumbled feta. Chill until ready to serve.
3. Assemble and serve: Once the potatoes are cool enough to handle, slice each one open with a long cut down the length and a shorter crosswise cut perpendicular to it at the center. Gently press the ends toward each other until the top splits open and the inside fluffs up slightly. The potato should look taller and puffed—perfect for filling. Spoon the chilled tuna salad over the top, then finish with extra feta or a crack of black pepper, if you like.

Want to Serve It Warm Instead?

Craving something a little cozier—more in the style of a tuna melt or warm stuffed jacket potato? You can absolutely serve these baked potatoes warm. Just spoon the freshly made tuna salad over the hot, split potatoes, sprinkle with extra feta or even a little cheddar, and pop them back in the oven for a few minutes until the cheese softens and the tuna is warmed through. It's an easy, comforting Greek tuna melt baked potato.

Variations and Substitutions

This recipe is super adaptable depending on what you have on hand or how you like to flavor your tuna salad. Here are a few easy swaps to make it your own:

• This recipe is super adaptable depending on what you have on hand or how you like to flavor your tuna salad. Here are a few easy swaps to make it your own:
• Use Greek yogurt instead of mayo to create a healthier tuna salad, or go half-and-half for a lighter version with a bit of tang.
• Swap the green onions for red onion if you want a sharper bite, or use chives for something milder.
• Try a different cheese—cheddar, goat cheese, or a mild sheep’s milk cheese can stand in for feta if preferred.
• Use jarred roasted red peppers instead of pepperoncini for a milder, sweeter twist.
• Add chopped cucumber for extra crunch and freshness -- only use this swap if you plan to serve the tuna salad cold (wink emoji),
• Add capers for extra briny flavor.
• Not in a baked potato mood? Spoon this Mediterranean-style tuna salad over greens, tuck it into a pita, or pile it onto toast for an easy, satisfying lunch.

What to Serve with Greek Tuna Salad Baked Potatoes

Whether you serve these as a light dinner, quick lunch, or part of your meal prep rotation, these healthy tuna-stuffed potatoes are a satisfying and flexible option. These baked potatoes are filling enough to stand on their own, but if you want to round out the meal, here are a few light and simple ideas that pair well:

• Crisp green salad – A quick side salad with a lemon vinaigrette keeps things fresh and bright.
• Cucumber salad – Cool, crunchy, and lightly dressed—great for balancing the briny flavors.
• Chips (and hummus) – Keep it classic with kettle chips or pita chips and a side of hummus for a little salty crunch.
• Soup – A light tomato or vegetable soup turns this into a cozy, satisfying dinner.
• Fresh fruit or melon – Juicy melon, berries, or citrus segments are a refreshing contrast to the savory filling.

Make-Ahead and Storage Tips

Both components of this recipe—the baked potatoes and the tuna salad—can be prepped in advance, which makes this an easy option for lunch or dinner throughout the week.

• Storage: Tuna salad can be made up to 2 days ahead. Store it in an airtight container in the fridge. Give it a good stir before serving to redistribute any moisture that may have settled.
• Reheating: Baked potatoes can be cooked ahead and stored in the fridge for up to 4 days. To reheat, warm them in a 350° Fahrenheit (175° Celsius) oven until heated through, or microwave for convenience.
  • Tip: For the crispiest skins, skip the microwave and use the oven or toaster oven instead.

Essential Tools for Making Greek Tuna Salad Baked Potatoes

• Baking sheet -- lined with parchment paper
• Cutting board
• Chef’s knife
• Kitchen scale (or measuring cups for less precise measurements)
• Measuring spoons
• Mixing bowl (helpful if it has a lid so you can store it in the fridge to chill the tuna salad)
• Citrus zester
• A fork

Are you looking to upgrade your cooking tools or replenish your pantry?

Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

More Mediterranean-Inspired Recipes to Try

If you love the briny, herb-packed flavors in these Greek Tuna Salad Baked Potatoes, here are a few more Mediterranean-style favorites to keep on rotation:

• Roasted Greek Potatoes with Whipped Feta
• Greek Lamb Meatballs with Tzatziki Sauce
• Roasted Pepper and Tomato Crostini with Whipped Feta
• Roasted Salmon with Feta and Herbs
• Crunchy Greek Salad with Avocado and Feta
• Mediterranean Turkey Burgers
• Mediterranean Roasted Rainbow Vegetables

Just obsessed with potatoes? Don’t miss:

• Twice-Baked Colcannon Potatoes
• Smashed Potatoes with Lemon Dill Cream Sauce
• Smashed Potatoes with Avocado Chimichurri Sauce
• Roasted Cinnamon Garlic Sweet Potatoes

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