We used ricotta for this recipe however replace with cottage cheese if you like and if you prefer salmon, use tinned salmon instead of the tuna.
This recipe is low sodium, low sugar, and low fat and high protein.
- 2 x 200g potatoes
- ¼ capsicum, diced
- 100g tuna that has been drained
- 30g grated cheese
- 1 spring onion, sliced
- ¼ cup corn
- 3 tbsp. ricotta (or cottage cheese)
- Salt & pepper to taste
- Preheat oven to 180C.
- Pierce your potatoes with a skewer several times. Place on plate and microwave for 8-9 minutes until cooked. Take out and set aside.
- In a mixing bowl place your capsicum, tuna, grated cheese, onion, corn and ricotta, season with salt and pepper then mix.
- Line an oven tray with baking paper. Slice potatoes in half, long ways and place onto tray. Divide mixture onto each potato evenly and bake for 15 minutes.
- Serve with a side salad.
Servings: 2 Serving size:340g
|Average Serve||Average 100g|
|Energy||1470 kJ||432 kJ|
|351 Cal||103 Cal|
|Protein||26.1 g||7.7 g|
|Fat, total||7.8 g||2.3 g|
|- saturated||4.6 g||1.3 g|
|Carbohydrate||39.6 g||11.7 g|
|- sugars||5.2 g||1.5 g|
|Sodium||182 mg||54 mg|
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