Twice Baked Tuna Stuffed Potatoes is a delicious and inventive recipe From Eating Well. In the dish, traditional twice baked potatoes are given a healthy twist with the addition of ingredients like Greek yogurt, artichokes, capers, and tuna. It may sound a little strange but the end result is amazing.
Twice Baked Tuna Stuffed Potatoes
1 (5-6oz) Yukon gold potato
1 (2.5 oz) tuna pouch, flaked with a fork
3 tbsp nonfat Greek yogurt
1 artichoke heart, drained and chopped
1 tbsp fresh basil, chopped
3/4 tsp capers
1/4 cup broccoli, cut into small florets
1/2 tsp balsamic vinegar
1 tsp dijon mustard
1 tsp grated Parmesan
Salt and Pepper
1. Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray with nonstick spray.
2. Spray potato on all sides with nonstick spray and season with salt and pepper. Place on prepared baking sheet and bake 45-50 minutes or until cooked through and tender. Set potato aside for a few minutes until cool enough to handle. Leave oven on and set aside foil lined pan to use once potatoes are stuffed.
3. Meanwhile, in a medium bowl, stir together tuna, yogurt, artichoke, basil, capers, broccoli, balsamic, and Dijon. Mix well.
4. Once potato is slightly cooled, cut in half width wise, to form to potato "boats". Scoop out 2 tbsp of potato filling and mix into broccoli filling. Scoop out the remaining filling and reserve for another use.
5. Once you are left with just the potato skins, transfer broccoli/yogurt filling into potatoes and place on prepared baking sheet. Pack filling in tightly to fit in as much as possible. Sprinkle the top of each with 1/2 tsp of Parmesan.
6. Turn on broiler than transfer pan to oven and broil until potatoes are heated through and slightly golden on top, 5-8 minutes.
Nutrition Information--approximately 230 calories per serving