TUNA STUFFED BAKED POTATOES
Tuna Stuffed Baked Potatoes, twice baked or double baked as they are sometimes known, are such a budget friendly and versatile meal.
Provided by Dannii
Categories Main Course
Time 1h40m
Number Of Ingredients 7
Steps:
- Pierce the potato skin several times. Put the potatoes in a preheated oven at 180°C/350°F/Gas 4 and baked for an hour to an hour and half, until they are easily pierced with a fork. Slice the potatoes in half and scoop out the insides and put them in a bowl.
- Add the rest of the ingredients to the bowl with the potatoes and stir, but reserve half the cheese.
- Divide the mixture between the potato skins and top with the rest of the cheese.
- Put them back in the oven for 15 minutes until the cheese has melted.
Nutrition Facts : ServingSize 1 portion, Calories 436 kcal, Carbohydrate 50 g, Protein 31 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 484 mg, Fiber 4 g, Sugar 6 g
TUNA POTATO SUPPER
Tuna lovers will find this to be a real treat. My husband and I enjoy it as a nice change from the ordinary baked potato. Add a salad for a simple lunch or dinner. -Rosella Peters, Gull Lake, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat until cheese is melted, 5-6 minutes.
Nutrition Facts : Calories 598 calories, Fat 25g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 866mg sodium, Carbohydrate 63g carbohydrate (0 sugars, Fiber 6g fiber), Protein 30g protein.
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
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- 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.,
Nutrition Facts : Calories 321 calories, Fat 5g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 603mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 4g fiber), Protein 23g protein. Diabetic Exchanges
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