Fish and Cheese Stuffed Baked Potatoes with Lettuce Salad
55Ramius
almost 2 years ago
This recipe combines the creaminess of cheese and the savory taste of fish in a baked potato. The lettuce salad adds a refreshing crunch to the dish.
Cooking Time
1 hour and 15 minutes
Serving Size
4 servings
Nutrition Per Serving
Cal
450
Protein
18g
Fat
25g
Sat Fat
7g
Carbs
40g
Chole
35mg
Fiber
5g
Sugar
5g
Sodium
700mg
Ingredients
- 4 large baking potatoes
- 1 can of tuna, drained
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of mayonnaise
- 1/4 cup of chopped green onions
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 cups of chopped lettuce
- 1/4 cup of olive oil
- 2 tablespoons of red wine vinegar
- 1/4 teaspoon of Dijon mustard
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Preheat the oven to 400°F.
- Wash the potatoes and prick them with a fork. Bake them for 1 hour or until tender.
- In a bowl, mix the tuna, cheddar cheese, mayonnaise, green onions, salt, and black pepper.
- Cut the potatoes in half lengthwise and scoop out the flesh, leaving a 1/4-inch shell.
- Mix the potato flesh with the tuna mixture and spoon it back into the potato shells.
- Bake the stuffed potatoes for 15 minutes or until the cheese is melted and bubbly.
- In a large bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and black pepper.
- Add the chopped lettuce and toss to coat.
- Serve the stuffed potatoes with the lettuce salad.
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