Name: Brussels sprout and tuna baked potato
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 1 medium russet potato, scrubbed; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1 1/2 (5-oz) cans light tuna in water, drained; 3.5 oz Brussels sprouts, trimmed and halved; 1/2 tsp onion powder; 1/2 tsp black pepper; 2 tbsp reduced-fat cheddar cheese, shredded; 1 green onion, thinly sliced; 1 tsp apple cider vinegar

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Prick the potato several times with a fork. Rub the skin with half the oil and a third of the salt. Place on a half-sheet pan and bake for 50 minutes until a knife slides easily into the center and the skin is crisp.
While the potato bakes, toss the Brussels sprouts on the other side of the sheet pan with the remaining oil, another third of the salt, the onion powder, and the pepper. Roast alongside the potato for 20 to 25 minutes until tender and browned. Done when tender and browned.
When the potato and sprouts come out of the oven, heat a 10-inch skillet over medium heat. Add the drained tuna and cider vinegar. Cook for 2 minutes until warmed through, then remove from heat and stir in the roasted Brussels sprouts. Done when warmed through, 145°F.
Split the baked potato lengthwise and fluff the interior with a fork. Season the flesh with the remaining salt. Spoon the tuna and sprout mixture into the potato. Top with the cheddar cheese and return to the oven for 2 minutes to melt the cheese. Done when cheese is melted.
Top the loaded potato with sliced green onions and serve hot.

Nutrition

Ingredients

Instructions

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