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Tuna-Stuffed Baked Potatoes

 Tuna-Stuffed Baked Potatoes
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
4 ServingsPrep: 25 min. Bake: 25 min.

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.

2 of 2

Tuna-Stuffed Baked Potatoes (continued)

Directions (continued)

  • Yield: 4 servings.
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.