Tuna Stuffed Potatoes | Kitchen Experiment

We've been trying to eat lighter AND use what we have in the house already this week.  Last night we had these tuna stuffed baked potatoes.  I guess they're twice baked potatoes.

 I bought a big bag of Russet Potatoes the last time I bought potatoes.  I've already had baked potatoes twice in the past week, so I was looking for a way to use some of these potatoes a little differently.  Since I'm not going to the store until tomorrow I needed to use stuff that I already had in my house.  And here's the kicker~~I'm trying not to eat cheese~~these OBVIOUSLY would be better with cheese.  I have no idea what WOULDN'T be better with cheese.  Oh my, how I love cheese.  But in the interest of trying to see how in shape I can be before the Undie Run in February, I'm cutting out cheese in January.  And wine.  I'm trying to cut out wine.  Someone might as well shoot me now. . . . . . BUT it's only one month.  I can do anything for one month, right? 

This recipe is only meant to be for inspiration. 
Because this recipe uses tuna and no cheese or mayonnaise, etc. it's a little dry.  At least it was good for us. . . .  
I "spiced" it up by using cooked onions, peppers, garlic and a little lemon juice.  I think next time I'd leave the lemon juice out. 

Here's what we used:

4 medium to large sized Russet potatoes

1 Tbsp butter
1/2 yellow onion, diced small
6 small sweet peppers, diced small (or 1 regular sized sweet bell pepper)

1 small vine ripe tomato, diced
1/4 tsp thyme
1/4 tsp basil
2 cloves of garlic, pressed or minced

black pepper to taste
juice from half lemon

(2) 5 oz. cans of tuna

(The filling ingredients could probably be cut in half.  We had a lot left over that we baked in a pan separately)

drizzle of olive oil, about 1 Tbsp

Here's what we did:
Preheat the oven to 425 degrees.
Scrub and pierce the potatoes with a knife.
Place potatoes in 9x13 baker and spray with cooking spray.
Bake for one hour in preheated oven.

In the last 15 - 20 minutes of the baking time, sautee the onions and peppers in 1 tablespoon of butter in a medium pan on medium high heat for 3 - 5 minutes or until soft and slightly browned.
Add the garlic, tomato, thyme, basil, lemon juice and black pepper to the onions and pepper and cook for one minute more.  Turn off.

Remove potatoes from oven.  Turn oven off so that it can cool a little bit.  Cut an oval out of the top of each potato and carefully scoop out the "meat" of the potato. 

Place the insides of the potato into a medium bowl.  Mash the potatoes a little with a fork.
Add the pepper/onion mixture and the tuna to the potato and mix well.

Stuff each potato with the potato/tuna mixture.  Drizzle with olive oil, or if you are a cheese eater, load that baby up with cheese!

Bake on 350 for 20 to 25 minutes.

Do you get creative with meals around this time of year?  Are you trying to eat healthier as part of your New Years Resolution?

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