Crispy Tuna and Cheese Potato Bites
These crispy, cheesy potato bites are the perfect combination of comfort and nutrition … ideal for little ones but guaranteed to be a hit with grown-ups too. Packed with protein-rich tuna and melted cheese, each bite is baked to golden perfection with a fluffy potato base and a satisfyingly crunchy top. Whether you’re serving them as a fun lunch, an after-school snack, or a toddler-friendly dinner, these bites are gluten-free, egg-free, and nut-free – making them a great option for families with dietary sensitivities. A nourishing, no-fuss recipe that turns everyday ingredients into something truly special.
Dietary: GF, EF, NF
Allergens: Fish
Age group: 8 months+
Serves: 4
Prep: 15 mins
Cook: 40-45 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 8 small to medium potatoes (such as russets or red potatoes) | |
| 2 tbsp extra virgin olive oil | |
| Sea salt and pepper, to taste | |
| 1 tsp garlic powder | |
| 1 tsp dried rosemary or thyme (optional) | |
| 1 cup grated cheese (cheddar, Parmesan, or your choice) | |
| 1 can tuna (185g) in spring water or olive oil, drained | |
| Fresh chives or parsley, rinsed and chopped (for garnish) |
Nutritional Information
Directions
1.
Preheat the oven to 200°C.
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2.
Wash and scrub the potatoes. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 mins. Drain and let the potatoes cool slightly.
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3.
Lightly grease a muffin tin with a small amount of olive oil.
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4.
Place each potato into a muffin tin compartment, then flatten each potato using the bottom of a small glass.
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5.
Drizzle with olive oil and sprinkle with salt, pepper, garlic powder, and dried herbs if using.
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6.
Top each potato with a portion of drained tuna and grated cheese.
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7.
Bake in the preheated oven for 20-25 mins, or until the edges of the potatoes are crispy and golden brown.
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8.
Top with chopped chives or parsley for a fresh finish (optional). Serve warm and enjoy!
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Notes
Storing leftovers: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Leave out the cheese.
Easy ingredient swaps: Swap tuna for lean chicken or beef mince. Swap tuna for cooked legumes of choice.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
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