Tuna Stuffed Red Potatoes
As a person who has spent a decent amount of time in both the gym and the kitchen, I won’t lie in saying that potatoes are jacks of all trades. I’ll just go ahead and say it; Stuffed potatoes are the bomb and today, I’ll be sharing one of my favorite budget-friendly recipes - stuffed red potatoes with tuna.
Stuffed potatoes are delicious and easy to make. 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. These little morsels can be enjoyed solo, but also make for great appetizers for parties and get-togethers.
The humble potato was first cultivated by the Inca Indians in Peru between 8000 - 5000B.C. It wasn’t until 1536 that Spanish Conquistadors discovered the flavors of the potato and brought them to Europe. Since then, potatoes have found their rightful place on people’s plates and dinner tables.
Known as the king of complex-carbs, potatoes are naturally gluten-free and are rich in nutrients and antioxidants that help regulate blood sugar, improve digestive health, and reduce the risk of cancer and heart disease. Potatoes are incredibly common and inexpensive, making it a very good partner for tuna which is high in omega-3 fatty acids and protein.
Topping a nice bed of cooked asparagus spears or whatever blanket of vegetables you prefer, these tuna stuffed red potatoes will surely fill you to the brim in terms of flavor and portion. Nothing goes to waste as any excess filling you have you can add to a garden salad of lettuce and cherry tomatoes. It’s very delicious.
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To male 4 servings, you’ll need 4 Large Red Potatoes (~640g), 10 ounces of Preferred Canned Tuna, 8 ounces of Greek Yogurt (2%), 2 Tablespoons of Dijon Mustard, 2 Tablespoons of Chopped Chives, 1 Tablespoon of Chopped Dill, 1 Tablespoon of Olive Oil, ½ Tablespoon of Garlic Powder, ⅓ Cup of Grated Low-fat Cheddar, some Salt & Pepper, preferably Sea Salt, and 1 ½ pounds of Asparagus Spears.
Tuna Stuffed Red Potatoes
- Set oven to 400F.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Enjoy the stuffed potatoes with grilled asparagus.
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