Spuds stuffed with tuna & chives

Spuds stuffed with tuna & chives

Give jacket potatoes a new and healthy twist

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 15 mins

Cook time

Cook 1 hr - 1 hr 15 mins

Low-fat, Super healthy

Method

  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

Recipe from Good Food magazine, March 2002.

Latest comments and suggestions

  • 22 December 2007

    Lynsey rated this recipe

    3 stars

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  • 20 July 2010

    Lexi commented on this recipe

    The celery made it revolting

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 - 15 mins

Cook time

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
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Per serving

237 kcalories, protein 20g, carbohydrate 39g, fat 1 g, saturated fat 0g, fibre 3g, salt 0.61 g

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