Turn a baked potato into a light meal in minutes with this creamy and delicious tuna topping from Bobby Taylor in Michigan City, Indiana. Serve this tasty twist on twice-baked potatoes with a leafy green salad for a lovely, spur-of-the-minute lunch or late-night supper.
MAKE IT EASY: For make-ahead convenience on busy weekdays, Bobby Taylor suggests you prepare the potatoes, wrap tightly in foil and refrigerate for up to two days. When needed, unwrap and place on a baking sheet in a preheated 350-degree oven for 30 minutes or until heated through.,
- 4 medium baking potatoes
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 can (6 ounces) light water-packed tuna, drained and flaked
- 2 tablespoons reduced-fat mayonnaise
- 1/2 cup shredded reduced-fat cheddar cheese, divided
- 2 green onions, finely chopped
image/svg+xml Text Ingredients View Recipe,
1 serving: 285 calories, 6g fat (3g saturated fat), 25mg cholesterol, 603mg sodium, 40g carbohydrate (4g sugars, 4g fiber), 19g protein. Diabetic Exchanges: 2-1/2 starch, 2 lean meat, 1 fat.