Tuna Stuffed Potato
|Baking potato||6 Ounce, cut in half lengthwise (1 Piece)|
|Drained canned chunk white tuna||6 Ounce|
|Minced onion||1⁄4 Cup (4 tbs)|
|All-purpose flour||2 Teaspoon, divided|
|Plain low-fat yogurt||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||2 Ounce, divided|
|Drained canned pimiento||2 Tablespoon, chopped|
1. Preheat oven to 350°F. On nonstick baking sheet set potato halves cut-side down and bake until tender but not soft, 20 to 25 minutes. Remove from oven and let cool.
2. Scoop pulp from each potato half into work bowl of food processor, leaving 1/4-inch-thick shell; reserve shells. Add tuna to potato pulp and, using an on-off motion, process until finely ground (do not puree); set aside.
3. In small nonstick skillet heat margarine until bubbly and hot; add onion and saute for about 1 minute. Sprinkle with 1 teaspoon flour and stir quickly to combine; cook, stirring constantly, for about 1 minute. Remove skillet from heat.
4. In small bowl stir yogurt until creamy; stir in remaining teaspoon flour. Stir 2 tablespoons onion mixture into yogurt mixture, then add yogurt mixture to skillet and stir to combine. Add 1 ounce cheese and the pimiento, salt, pepper, paprika, and reserved tuna mixture to yogurt mixture and combine thoroughly.
5. Spoon half of tuna mixture into each reserved potato shell, mounding mixture; sprinkle each stuffed half with 1/2 ounce cheese and set on baking sheet. Bake at 350°F. until cheese is melted and potato is thoroughly heated, 10 to 15 minutes.
Serving size: Complete recipe
Calories 869 Calories from Fat 262
% Daily Value*
Total Fat 30 g45.5%
Saturated Fat 14.8 g73.9%
Trans Fat 0 g
Cholesterol 130.1 mg43.4%
Sodium 1856.4 mg77.3%
Total Carbohydrates 88 g29.3%
Dietary Fiber 3.2 g12.7%
Sugars 9.9 g
Protein 51 g101.5%
Vitamin A 43.8% Vitamin C 60.5%
Calcium 63.9% Iron 19.2%
*Based on a 2000 Calorie diet