Name: Loaded russet potato with tuna
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 medium russet potato, scrubbed and patted dry; 1 1/2 (5-oz) cans light tuna in water, drained; 3 tbsp nonfat Greek yogurt; 1 1/2 tbsp shredded cheddar cheese; 1 green onion, thinly sliced; 1 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp olive oil; 1 tbsp water

Nutrition

Per serving

460 calories

Protein: 46g; 40% of calories
Carbs: 45g; 39% of calories
Fat: 10g; 20% of calories

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Prick the russet potato several times with a fork. Rub the skin with half the oil and a pinch of the salt. Place the potato on a baking sheet and bake for 45 to 50 minutes.
While the potato bakes, place a 10-inch skillet over medium heat with the remaining oil. Add the drained tuna, garlic powder, and half the pepper. Stir in the water to keep the fish moist and cook until heated through, about 3 minutes. Done when heated through, 145°F.
In a small bowl, stir the Greek yogurt with a pinch of salt and the remaining pepper. Slice the baked potato open lengthwise and fluff the interior with a fork. Season the potato flesh with the rest of the salt. Stir in the yogurt mixture, then top with the warmed tuna, shredded cheddar, and green onions.

Nutrition

Ingredients

Instructions

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