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Low Fat Baked Potatoes Recipe

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This recipe for Low Fat Baked Potatoes, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Thursday, July 24, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 large unpeeled potatoes
1 - 13 oz Can of Tuna in Springwater
2 sliced spring onions
1 chopped tomato
2 chopped gherkins
1/4 cup sweet chilli sauce
1 Tbs lemon juice
1 Tbs chopped coriander
Salt and pepper
1 cup of low fat sour cream

Directions:
Directions:
Preheat your oven at 400 degrees. Next, prick the potatoes with a fork and place them on a microwave safe glass bowl, cover with glad wrap and nuke it for about 20 minutes. Prepare the filling in the meantime: put the tuna, spring onions, tomato, gherkins, sweet chilli sauce, sour cream and chives into a bowl and combine. Add salt and pepper to taste. Once the potatoes are nuked and tender, drain the potatoes and chuck them into the oven for 5 minutes or so (till the skin goes "baked"). Take the potatoes out of the oven, and cut a cross in the top of each potato, pushing up the sides making space for the filling. Spoon the filling on top of each potato. Serve immediately and enjoy. Serves 4 = 5.5 WW Points

 

 

 

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