Spuds stuffed with tuna & chives

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1. 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.
2. Meanwhile, put the cottage cheese in a bowl with the tuna, celery, spring onions and some salt and pepper, and mix together thoroughly.
3. 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

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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

Preperation and cooking times

Prep 10 15 mins

Cook 1 hr min 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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