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Low Fat Baked Potatoes Recipe

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This recipe for Low Fat Baked Potatoes is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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