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Tuna-Stuffed Baked Potatoes

Total Time

Prep: 25 min. Bake: 25 min.

Makes

4 servings

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
Tuna-Stuffed Baked Potatoes Recipe photo by Taste of Home
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Ingredients

  • 4 medium baking potatoes
  • 1 cup 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

  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.

Nutrition 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.

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