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Tuna, Artichoke & Basil Stuffed Potatoes

March/April 2011

Your rating: None Average: 3.8 (25 votes)

These baked potatoes topped with canned tuna, artichoke hearts, provolone cheese and basil may seem unconventional, but the flavor combination is awesome. Serve with a mixed green salad.


Tuna, Artichoke & Basil Stuffed Potatoes Recipe

Makes: 4 servings

Active Time:

Total Time:

Ingredients

  • 4 medium russet potatoes, scrubbed
  • 2 5- to 6-ounce cans chunk light tuna (see Note), drained
  • 3/4 cup nonfat plain Greek yogurt
  • 1/2 cup plus 2 tablespoons chopped fresh basil, divided
  • 1 6-ounce jar marinated artichoke hearts, drained and chopped (about 1/2 cup)
  • 2 scallions, chopped
  • 1 tablespoon capers, rinsed (optional)
  • 1/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup shredded provolone cheese
  • 1 plum tomato, finely chopped

Preparation

  1. 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.)
  2. Meanwhile, combine tuna, yogurt, 1/2 cup basil, artichoke hearts, scallions, capers (if using), salt and pepper in a large bowl.
  3. 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.
  4. 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.

Tips & Notes

  • 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.

Nutrition

Per serving: 344 calories; 8 g fat (4 g sat, 2 g mono); 27 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 26 g protein; 6 g fiber; 614 mg sodium; 1159 mg potassium.

Nutrition Bonus: Vitamin C (55% daily value), Potassium (33% dv), Calcium (24% dv), Magnesium (19% dv), Iron (17% dv), Vitamin A (16% dv), Folate (15% dv).

Carbohydrate Servings: 2 1/2

Exchanges: 2 1/2 starch, 1 vegetable, 2 1/2 lean meat


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