Tuna-Stuffed Baked Potatoes Recipe

3.5 2 2
Tuna-Stuffed Baked Potatoes Recipe
Tuna-Stuffed Baked Potatoes Recipe photo by Taste of Home
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Tuna-Stuffed Baked Potatoes Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 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. Yield: 4 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Tuna-Stuffed Baked Potatoes in Healthy Cooking October/November 2012, p47

Nutritional Facts

2 stuffed potato halves: 321 calories, 5g fat (3g saturated fat), 32mg cholesterol, 603mg sodium, 46g carbohydrate (8g sugars, 4g fiber), 23g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

  • 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
  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once.
  2. When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.
  3. 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.
Originally published as Tuna-Stuffed Baked Potatoes in Healthy Cooking October/November 2012, p47

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Reviews forTuna-Stuffed Baked Potatoes

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MY REVIEW
DonnaY12 User ID: 6378554 267785
Reviewed Jun. 8, 2017

"It was easy to make and we like it. I got the go-ahead to make it again."

MY REVIEW
LaDawn Marie User ID: 697327 212433
Reviewed Dec. 1, 2012

"Only Mom liked these. I think I could spice it up for next time. The family ate them but they weren't clambering for more."

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