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Spuds stuffed with tuna & chives

Give jacket potatoes a new and healthy twist

  • Prep: 15 mins
    Cook: 1 hrs 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 237
  • Carbohydrates 39
  • Saturated Fat 0
  • Sugar 0
  • Protein 20
  • Fat 1
  • Fibre 3
  • Salt 0.61

Nutrition per serving

  • Calories 237
  • Carbohydrates 39
  • Saturated Fat 0
  • Sugar 0
  • Protein 20
  • Fat 1
  • Fibre 3
  • Salt 0.61

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

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.

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