Tuna Stuffed Potato

Tuna Stuffed Potato Recipe

This appetizer recipe does take some time but is well worth the wait. Below you will find the list of ingredients, directions, recipe nutrition information and Weight Watchers points.

Ingredients

• 1 Baking potato
• 1 6 oz can Tuna, chunk white
• 2 tsp margarine, reduced fat
• 1/4 cup onion finely chopped
• 2 tsp flour, divided
• 1/2 cup Yogurt, plain low fat
• 2 oz cheddar cheese (reduced fat), shredded
• 2 Tbsp pimiento chopped
• 1/2 tsp salt
• dash of pepper and paprika

Directions

1. Preheat over to 350 degrees.
2. Using a non-stick baking sheet, place potato halves cut-side down.
3. Bake until tender but not soft (about 20 - 25 minutes).
4. Remove from oven and let cool.
5. Scoop out insides of each potato half, leaving 1/4 inch thick shell.
6. Place potato scoopings in food processor or blender.
7. Add tuna and pulse mix potato and tuna until finely ground (do not puree). Set aside.
8. In a skillet, sauté onions in margarine. Add 1/2 the flour and stir quickly to combine. Continue cooking for about 1 minute.
9. In small bowl, stir yogurt until smooth. Add remaining flour and stir.
10. Put yogurt mixture in skillet and stir in 1 ounce cheese, pimiento, salt, pepper, paprika and tuna mixture.
11. Spoon half of tuna mixture into each potato shell. Spinkle each potato half with remaining cheese.
12. Bake at 350ºF until cheese is melted and potato is heated (about 10 to 15 minutes).

Cooking Times

Prep Time: 15 minutes Cooking Time: 45 minutes

Nutrition Facts for Tuna Stuffed Potato

Nutrition facts shown below are per serving. The number of serving is noted in the header section below. The serving size is the first item noted on the nutrition facts table.