Spuds stuffed with tuna & chives
- Good Food team
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Serves 4
Easy
Prep: 10 mins - 15 mins
Cook: 1 hr - 1 hr and 15 mins
A star rating of 3.5 out of 5.2 ratingsRate
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Give jacket potatoes a new and healthy twist
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal237
-
fat1g
-
saturates0g
-
carbs39g
-
sugars0g
-
fibre3g
-
protein20g
-
salt0.61g
low
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Method
-
step 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.
-
step 2
Meanwhile, put the cottage cheese in a bowl with the tuna, celery, spring onions and some salt and pepper, and mix together thoroughly.
-
step 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.
Recipe from Good Food magazine, March 2002
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A star rating of 3.5 out of 5.2 ratings
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