Tuna-Stuffed Baked Potatoes Recipe

Tuna-Stuffed Baked Potatoes Recipe photo by Taste of Home

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Using canned tuna keeps this dish right in a target budget. A dollop of pickle relish on top brings out that classic tuna salad flavor. —Karen Seger, Houston, Ohio

This recipe is:

Healthy

Diabetic Friendly

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Tuna-Stuffed Baked Potatoes Recipe

Prep: 25 min. Bake: 25 min.

Yield: 4 Servings

25 25 50

Ingredients

4 medium baking potatoes
1 cup (8 ounces) fat-free cottage cheese
1 can (5 ounces) albacore white tuna in water, drained and flaked
1 celery rib, chopped
1 medium onion, finely chopped
1/2 cup shredded cheddar cheese, divided
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once.
When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 2 stuffed potato halves equals 321 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 603 mg sodium, 46 g carbohydrate, 4 g fiber, 23 g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

Originally published as Tuna-Stuffed Baked Potatoes in Healthy Cooking October/November 2012, p47