Cheesy Tuna Baked Potato

Cheesy Tuna Baked Potato

This is so easy to make, it makes a great lunch option. You can even take leftovers to work the next day and reheat in a microwave for a couple of minutes.

CAL P/SERVE
351
kJ P/SERVE
1470
FAT P/SERVE
7.8g
CARBS P/SERVE
39.6g
PROTEIN P/SERVE
26.1g
SUGAR P/SERVE
5.2g
SODIUM P/SERVE
182g
FAT
%
2.2%
ENERGY RDI%
16.8%

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.

Ingredients

  • 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

Method

  1. Preheat oven to 180C.
  2. Pierce your potatoes with a skewer several times. Place on plate and microwave for 8-9 minutes until cooked. Take out and set aside.
  3. In a mixing bowl place your capsicum, tuna, grated cheese, onion, corn and ricotta, season with salt and pepper then mix.
  4. 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.
  5. Serve with a side salad.

Nutrition Table

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

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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