TUNA POTATO SUP­PER

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IN­GRE­DI­ENTS

2 large bak­ing pota­toes 1 can (6 oz.) light wa­ter­packed tuna, drained and flaked 1 cel­ery rib with leaves,

finely chopped 1 green onion, chopped 1/3 cup creamy cu­cum­ber salad dressing 1/8 tsp each salt and pep­per 1/4 cup shred­ded Col­byMon­terey Jack cheese Prep/to­tal: 25 min­utes Yields: 2 serv­ings 1. Scrub and pierce pota­toes, then place on a mi­crowave-safe plate. Mi­crowave, un­cov­ered, on high for 7-9 min­utes or un­til ten­der, turn­ing once. Cool slightly. Cut a thin slice off the top of each potato and dis­card. Scoop out the pulp, leav­ing a thin shell. 2. In a bowl, mash the pulp. Stir in the tuna, cel­ery, onion, salad dressing, salt and pep­per. Spoon into potato shells. Sprin­kle with cheese. Place on a bak­ing sheet. Broil 4-6 in. from the heat for 5-6 min­utes or un­til cheese is melted.

EDI­TOR’S NOTE: This recipe was tested in a 1,100-watt mi­crowave. NU­TRI­TIONAL IN­FOR­MA­TION Amount Per Serv­ing (1 stuffed potato): 598 calo­ries, 25 g fat, 38 mg choles­terol, 866 mg sodium, 63 g car­bo­hy­drate, 6 g fiber, 30 g pro­tein.

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