Tuna, Artichoke & Basil Stuffed Potatoes

From EatingWell: March/April 2011

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

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4 Reviews for Tuna, Artichoke & Basil Stuffed Potatoes

04/18/2013

Anonymous

Different

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

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Anonymous wrote 4 weeks 10 hours ago

Oh, and the tomato on top was

Oh, and the tomato on top was great, don't forget the tomato!

04/27/2011

cathlinberreth01

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.

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03/08/2011

david_13

Sustainable Tuna

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!

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03/02/2011

rjlancaster09

Great flavor

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

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