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Tuna Stuffed Red Potatoes

About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.

Calories 323
Protein 34g
Fat 7g
Carbs 35g
Total Time 1 hour 5 minutes

Today we are making one of my favorite budget-friendly recipes, stuffed red potatoes with tuna. What I love about this meal, besides that you get to keep money in your pocket, is how versatile these things are.

These darn tasty stuffed potatoes are so good you can even enjoy them as hardy snacks in between meals if you want to forgo hummus and celery. But also, these are great for parties and get-togethers at your house.

Are you part of team “no food waste”? I hope so!   In the event you have leftover filling, add it to garden salad of lettuce and cherry tomatoes.  It is VERY delicious!

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Tuna Stuffed Red Potatoes

Ingredients

Ingredients for 4 servings

  • 4 large (~640g) red potatoes
  • 8oz (1 cup) 2% Greek yogurt
  • 2 tablespoons Dijon mustard
  • 1/2 tablespoon garlic powder
  • 2 tablespoons fresh chives, chopped
  • 1 tablespoon fresh dill, chopped
  • 10oz albacore tuna (or you can substitute with chunk light), drained
  • 1/3 cup reduced-fat cheddar, shredded
  • 1 tablespoon olive oil
  • sea salt & pepper
  • 1 1/2 lb (two bundles) asparagus spears

 

Steps
  1. Set oven to 400F.
  2. Wash red potatoes and poke a few holes in them using a fork.  Place them on a baking tray and bake for 45 minutes – 55 minutes, or until you can easily pierce them with a toothpick.  Remove the potatoes from the tray after baking and allow them to cool, enough to be handled by hand.
  3. Carefully skim off the top of the cooked red potato.  Using a spoon, carve out the inside of the potato to create a hollow ball.  Place the scooped out flesh and top in a large bowl.  Repeat.
  4. Mash up the red potato using a masher or fork. Try to get as many of the lumps out as possible.  Then, add Greek yogurt, mustard, garlic, chives and dill.  Mix and mash everything together until smooth.
  5. Add the cheese and tuna, then mix and mash again.  Add olive oil and season to taste with sea salt & pepper, mix and mash using a spatula until smooth, or you reach your desired consistency.
  6. Fill the hollowed out red potatoes with the filling.  Add a pinch of pepper (and cheese) on top if desired.  Bake in the oven for 15 to 20 minutes, or until the outside is golden brown.  TIP: spray the potatoes with a little olive oil before baking.
  7. While the potatoes are baking, spray a nonstick skillet with olive oil and place on medium-high heat.  Once the skillet is warm, add the asparagus spears and minced garlic.  Move the asparagus around in the skillet so it is seared on all sides.  While it is searing, squeeze in some lemon juice to create steam and caramelize the spears.  Sear for 3 to 5 minutes then remove from the skillet.
  8. Enjoy the stuffed potatoes with grilled asparagus.

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Calories
323
Protein
34g
Fat
7g
Carbs
35g
Sodium
Fiber
6g
Sugar
8g
About the author

FitMenCook

My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.