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Diner-style tuna melts feature a successful trio of gooey cheese, creamy tuna, and crunchy grilled bread, along with the ubiquitous side of french fries. Here tuna salad is stuffed inside a crispy potato skin and draped with a layer of bubbly cheese. The potato skin acts as bread slice and french fry all in one.
What to buy: Look for potatoes in 5-pound bags, as they tend to be smaller in size than loose potatoes. Avoid green-spotted or sprouted potatoes—they contain the bitter toxin solanine.
Game plan: You’ll need to make the tuna salad before you begin.
This recipe was featured as part of our Make Your Own Loaded Potato Skins project.
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