Spuds stuffed with tuna & chives
Give jacket potatoes a new and healthy twist
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 - 15 mins
Cook 1 hr - 1 hr 15 mins
Low-fat, Super healthy
- Preheat the oven to 180C/Gas 4/fan oven 160C. Prick the potatoes several times with a fork and put them straight onto a shelf in the hottest part of the oven. Bake for 1-11⁄4 hours, or until they are soft inside.
- Meanwhile, put the cottage cheese in a bowl with the tuna, celery, spring onions and some salt and pepper, and mix together thoroughly.
- To serve, cut a cross in each baked potato and open it out slightly. Spoon the filling on top, sprinkle a couple of drops of Tabasco sauce over each one and serve with a green salad.
Per serving
237 kcalories, protein 20g, carbohydrate 39g, fat 1 g, saturated fat 0g, fibre 3g, salt 0.61 g
Recipe from Good Food magazine, March 2002.
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http://www.bbcgoodfood.com/recipes/3069/
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Ingredients
- 4 baking potatoes
- 250g tub 'virtually fat-free' cottage cheese with onions and chives
- 200g can tuna in water, drained
- 1 celery stick, sliced
- 3 spring onions , trimmed and sliced
- green salad and Tabasco sauce , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 - 15 mins
Cook 1 hr - 1 hr 15 mins
Low-fat, Super healthy
Ingredients
- 4 baking potatoes
- 250g tub 'virtually fat-free' cottage cheese with onions and chives
- 200g can tuna in water, drained
- 1 celery stick, sliced
- 3 spring onions , trimmed and sliced
- green salad and Tabasco sauce , to serve
Per serving
237 kcalories, protein 20g, carbohydrate 39g, fat 1 g, saturated fat 0g, fibre 3g, salt 0.61 g
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22 December 2007
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