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Baked Potato with Tuna and Cheese Recipe
This low-fat baked potato with tuna and cheese is packed with flavour, high in protein, low in fat thanks to fat-free cottage cheese. It makes for a delicious mid-week meal. It makes for a delicious mid-week meal.
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Potato-based mains
Cuisine:
American
Diet:
Gluten Free
Servings:
4
servings
Author:
Emily Leary
Equipment
Weighing scales
Citrus juicer
Metal skewers
Nonstick baking sheet
Kitchen knife
Chopping board
Large mixing bowl
Fork
Ingredients
2
baking potatoes
224
g
tuna in springwater
(equivalent to 2 160g tins, drained)
300
g
fat free cottage cheese
10
g
fresh chives
finely chopped
1
pinch
salt and black pepper
½
lemon
juice
Metric
-
Ounces
Instructions
Preheat the oven to 200C/400F (180C fan).
Skewer the potatoes through a few times to allow steam to reach the middle, then place on a baking tray and bake for 1 hour.
In a bowl, combine the tuna, cottage cheese, lemon juice, salt, pepper and half the chives. Mix with a fork until well combined.
Cut the potatoes in half lengthways and serve a half for each person, topped with a quarter of the tuna mix.
Finish with a sprinkle of the remaining chives.
Video
Notes
This recipe was originally provided by Princes
Nutrition
Calories:
191
kcal
|
Carbohydrates:
26
g
|
Protein:
21
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
401
mg
|
Potassium:
666
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
141
IU
|
Vitamin C:
15
mg
|
Calcium:
91
mg
|
Iron:
2
mg
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