Print Options

 
 
 
 Print

Tuna-Stuffed Potatoes Recipe

Turn a baked potato into a light meal in minutes with this creamy and delicious tuna topping from Bobby Taylor in Michigan City, Indiana. Serve this tasty twist on twice-baked potatoes with a leafy green salad for a lovely, spur-of-the-minute lunch or late-night supper. MAKE IT EASY: For make-ahead convenience on busy weekdays, Bobby Taylor suggests you prepare the potatoes, wrap tightly in foil and refrigerate for up to two days. When needed, unwrap and place on a baking sheet in a preheated 350-degree oven for 30 minutes or until heated through.
TOTAL TIME: Prep: 10 min. Cook: 25 min. YIELD:4 servings

Ingredients

  • 4 medium baking potatoes
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (6 ounces) light water-packed tuna, drained and flaked
  • 2 tablespoons reduced-fat mayonnaise
  • 1/2 cup shredded reduced-fat cheddar cheese, divided
  • 2 green onions, finely chopped

Directions

  • 1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 18-22 minutes or until tender, turning once. Let stand for 5 minutes. Cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell.
  • 2. In a large bowl, mash the pulp with salt and pepper. Stir in the tuna, mayonnaise, 1/4 cup cheese and onions. Spoon into potato shells. Sprinkle with remaining cheese.
  • 3. Microwave, uncovered, on high for 3-5 minutes or until heated through. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts

1 stuffed potato equals 285 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 603 mg sodium, 40 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.