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Ingredients
- 4 lg. baking potatoes
- 1/4 c. butter
- 1/2 c. shredded carrots
- 1 can (6 1/2 to 7 ounce.) water packed tuna, liquid removed and flaked
- 1 c. lowfat sour cream
- 1 c. grated cheese
- 1/3 c. finely minced scallions
Directions
- Scrub potatoes, dry and prick with a fork. Bake in a 425 degree oven 55 to 65 min till soft. Reduce oven temperature to 350 degrees.
- When potatoes are done, cut a slice from top of each. Carefully scoop out potatoes without breaking skin. Set skins aside. In a medium bowl, beat potatoes till smooth with lowfat sour cream and butter; stir in grated cheese, tuna, carrot and scallions. Spoon cheese, potato mix into reserved potato skins.
- Place potatoes on a baking sheet and bake 25 to 30 min or possibly till heated through. Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 226g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 150 | 53% |
| Total Fat 17.04g | 21% |
| Saturated Fat 10.48g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 181mg | 8% |
| Potassium 675mg | 19% |
| Total Carbs 26.19g | 7% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.61g | 2% |
| Protein 7.7g | 12% |
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