Stuffed potatoes make a simple, nutritious meal loaded with fiber, potassium and vitamin C. In this recipe there’s plenty of high quality protein with good fat, minerals and vitamins including that elusive vitamin D to perk you up and make you feel instantly better. Just multiply
- 1 large russet baking potato, scrubbed and pierced with a fork
2 tablespoons shredded sheep cheese such as Manchego
- 1 hard-boiled egg, mashed
- 1 tablespoon fresh tomato, chopped
- tuna salad for 1 serving:
- ¼ cup canned tuna, drained
- 1 tablespoon gluten-free mayonnaise
- 1 tablespoon scallion, chopped
- 1 tablespoon celery, chopped
- 1 tablespoon green pepper, chopped (optional)
- ½ teaspoon horseradish mustard
- salt and black pepper to taste
Oven or microwave.
Bake or microwave the potato(es).
Meanwhile make the tuna salad. Chop scallions, celery and green pepper. Add tuna, mayonnaise, mustard and pepper in a small bowl. Mix well with a fork. No mayonnaise? Substitute ½ teaspoon rice vinegar with 2 teaspoons oil beaten smooth. Stir in scallions, celery
and green peppers. Mix well.
Slice the baked potato lengthwise and squeeze the sides to mash the inside with a fork. Sprinkle with salt. Stir cheese into fluffed potato. No cheese? Add gluten-free margarine instead, then stuff in the tuna salad. Top with egg and tomato. Add black pepper and salt to taste.