Try this Tuna-Stuffed Potatoes recipe, or contribute your own.
Suggest a better descriptionTodays recipe is very easy to prepare and may be served as a main course for lunch or as a side dish with nearly any seafood-based dinner. You may want to double your recipe for today, and freeze a completed set of tuna-stuffed potatoes for use in another meal. You can refrigerate todays recipe for up to 3 days, or freeze for up to 3 months, prior to thawing and re-heating in the oven. Pre-heat oven to 350-F degrees, cut a thin cross on the potato skins, and bake potatoes for 1 hour, or until thoroughly done. Halve the baked potatoes when they are cool enough to handle. Scoop out the baked potato meat, leaving 4 of the potato halves intact for stuffing and re-baking. In a large mixing bowl, combine the cooked potato with the tomatoes, scallions, sour cream, and tuna. Season to taste with salt and pepper after all ingredients have been thoroughly blended. Stuff the reserved potato halves with the tuna mixture. Either re-heat them before serving now, or refrigerate to enjoy at a later meal. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
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Serving Size: 1 Serving (11g) | ||
Recipe Makes: 4 servings | ||
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Calories: 21 | ||
Calories from Fat: 19 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 5.6mg | 2 % | |
Sodium 8.7mg | 0 % | |
Potassium 16.5mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 21
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