Tuna, Artichoke & Basil Stuffed Potatoes

Tuna, Artichoke & Basil Stuffed Potatoes

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.

From EatingWell: March/April 2011
Yield: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes

Ingredients

  1. 4 medium russet potatoes, scrubbed
  2. 2 5- to 6-ounce cans chunk light tuna (see Note), drained
  3. 3/4 cup nonfat plain Greek yogurt
  4. 1/2 cup plus 2 tablespoons chopped fresh basil, divided
  5. 1 6-ounce jar marinated artichoke hearts, drained and chopped (about 1/2 cup)
  6. 2 scallions, chopped
  7. 1 tablespoon capers, rinsed (optional)
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon freshly ground pepper
  10. 3/4 cup shredded provolone cheese
  11. 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

Nutrition

Nutrition Per Serving: 344 calories; 8 g fat (4 g sat, 2 g mono); 27 mg cholesterol; 44 g carbohydrates; 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).

2 1/2 Carbohydrate Serving

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