Nutrition per serving may change if servings are adjusted.
4 medium russet potatoes, scrubbed
2 5- to 6-ounce cans chunk light tuna (see Note), drained
¾ cup nonfat plain Greek yogurt
½ cup plus 2 tablespoons chopped fresh basil, divided
1 6-ounce jar marinated artichoke hearts, drained and chopped (about ½ cup)
2 scallions, chopped
1 tablespoon capers, rinsed (optional)
¼ teaspoon salt
½ teaspoon freshly ground pepper
¾ cup shredded provolone cheese
1 plum tomato, finely chopped
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Or use the "potato setting" on your microwave and cook according to manufacturer's directions.)
Meanwhile, combine tuna, yogurt, ½ cup basil, artichoke hearts, scallions, capers (if
using), salt and pepper in a large bowl.
When the potatoes are cool enough to handle, carefully cut off the top third. Scoop out the insides and add to the bowl with the tuna. Place the potato shells in a microwave-safe dish. Mash the potato and tuna mixture together with a fork or potato masher.
Evenly divide the tuna mixture among
the potato shells. (They will be very well stuffed.) Top with cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. To serve, top each potato with a little tomato and some of the remaining 2 tablespoons basil.
Note: Chunk light tuna, like all fish and shellfish, contains some mercury. According to the FDA and EPA, women who are or might become pregnant, nursing mothers and young children should limit their consumption to 12 ounces a week of fish with lower mercury, including canned “light” tuna. Consumption of albacore tuna (which is labeled “white”) should be limited to no more than 6 ounces a week. And, if you're looking for an environmentally sustainable canned tuna option, check the label—tuna that was caught by troll or pole-and-line is considered the best choice, according to Monterey Bay Aquarium's Seafood Watch Program. Or look for the blue Certified Sustainable Seafood label from the Marine Stewardship Council.
No microwave? No problem: Preheat oven to 400°F. Pierce potatoes in several places with a fork. Bake directly on the center rack until tender, 45 to 60 minutes. Fill the potato as directed and bake the stuffed potatoes on a foil-lined baking sheet until the filling is hot, about 15 minutes.
332 calories;8.0 g fat(4.0 g sat); 5.0 g fiber; 44.0 g carbohydrates; 23.0 g protein; 60.0 mcg folate; 29 mg cholesterol; 4.0 g sugars; 0.0 g added sugars; 786.0 IU vitamin A; 25.0 mg vitamin C; 247.0 mg calcium; 3.0 mg iron; 577 mg sodium; 1135.0 mg potassium
Vitamin C (42% daily value), Calcium (25% dv)
Filling but No Fun
I will probably never make this again. I found it adequate and different but it wasn't well received by family. Described as odd and weird tasting, it was mostly half eaten. Maybe our palettes aren't sophisticated enough for this one.
Pros: All in one meal
Cons: Not to everyone's taste
April 18, 2013
By: EatingWell User
I made this for a lunch group, and everyone said it was good but sweet. I used dried basil and a shredded Italian cheese mix. I thought it was just good, the flavors were different, but I think my potatos were too small. It's worth a try.
Pros: Easy to make and reheat
April 26, 2011
sounded crazy so we tried them and better than they sound
These were fun to make because the ingredients didn't sound like they would go together, but the end result was actually tasty. We found them a bit dry and assume we needed more yogurt. The kids didn't like the capers, but they loved the cheese.
Cons: the filling was a bit dry. we should have used more yogurt
March 08, 2011
Great recipe, I love new ideas for tuna. One brand of sustainable tuna I know taste really good is Wild Planet Food's Albacore tuna. They follow sustainable fishing practices and the tuna is packed in its own juices, making it that much more flavorful!
March 02, 2011
The stuffed potatoes had more flavor than I was expecting. I did microwave them to get them soft, but after stuffing, I broiled them on low with the cheese on top-- to get the bubbly browness. I recommend only adding 3/4 of the scooped out potato to the mixture because the filling wound up a little dry.
Pros: easy, quick