Tuna-Stuffed Baked Potatoes |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. âKaren Seger, Houston, Ohio 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:
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.
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