Tuna Salad Stuffed Potatoes
- Yield: 4 servings
You can bake the potatoes up to two days ahead of time.
Ingredients
- 4 large baked potatoes
- 2 (5-oz) cans tuna in oil, drained
- 1cup reduced-fat mayonnaise
- 1teaspoon mustard
- 1/2cup pickles, chopped
- 1 green onion, sliced
- 1/4cup parsley, chopped
- 1/2teaspoon salt
- 1/2teaspoon pepper
Instructions
- Slice baked potatoes in half lengthwise and scoop the flesh into a large bowl. Add tuna, mayonnaise, mustard, pickles, green onion, parsley, salt and pepper to bowl and mix thoroughly.
- Pile tuna into hollowed potatoes. (There may be leftover filling. Store in the fridge for piling onto sandwiches, salads, or crackers!)
- Place potatoes on a baking sheet and bake in a 400° F oven for 15 minutes. Then broil until crispy, about 3 minutes. Remove from oven and sprinkle with additional parsley.
Nutritional Info *per serving
- Calories 447
- Fat 19g
- Cholesterol 22mg
- Sodium 1253mg
- Carbohydrate 43g
- Fiber 5g
- Sugars 6g
- Protein 25g