Stuffed Potatoes

Tuna, Artichoke, and Basil Stuffed Potatoes (Eating Well Magazine)

4 medium russet potatoes, scrubbed
2 5-to 6-ounce cans chunk light tuna, drained
3/4 cup nonfat plain Greek yogurt
1/2 cup plus 2 T chopped fresh basil, divided
1 6-ounce jar marinated artichoke hearts, drained and chopped
2 scallions, chopped
1 T capers, rinsed
1/4 tsp salt
1/2 tsp freshly ground pepper
3/4 cup shredded provolone cheese
1 plum tomato, finely chopped

1. Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Or use the "potatoes setting" on your microwave and cook according to manufacturer's directions.)

2. Meanwhile, combine tuna, yogurt, 1/2 cup basil, artichoke hearts, scallions, capers (if using), salt and pepper in a large bowl.

3. When the potatoes are cool enough to handle, carefully cut off the top third. Scoop out the insides and add to the bowl with the tuna. (I had never done this before. After breaking the first peel a bit, I realized that you need to leave about a 1/4 inch of the insides to avoid cracking your potato shell!) Place the potato shells in a microwave-safe dish. Mash the potato and tuna mixture together with a fork or potato masher.

4. Evenly divide the tuna mixture among the potato shells. (They will be very well stuffed.) Top with cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. To serve, top each potato with a little tomato and some of the remaining basil.

(Things I learned: 1) Don't take too much out of the potato. 2) We read the recipe wrong and put the cheese in with the potato mixture. It was delicious! 3) Topping with LOTS of tomato makes it infinitely more delicious.)

Per Serving: 344 calories, 8 g fat, 27 mg cholesterol, 44 g carbohydrate, 0 g added sugars, 20 g protein, 6 g fiber, 614 mg sodium, 1, 159 mg potassium