Tuna and Avocado Stuffed Potato with Yogurt Dressing

Ingredients

• Avocado1/2 count (120 g)
• Potato1 medium (180 g)
• Yogurt1/4 cup (60 g)
• Mustard1/2 tablespoon (7 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 teaspoon (3 ml)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Wash the potato and preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Cut the potato in half. Spray with the olive oil and salt and pepper to taste.

3. 3

   Step 3

   Bake for 20 minutes. If using an air fryer, air fry for 15 minutes.

4. 4

   Step 4

   In the meantime, slice the avocado and mix the yogurt, mustard, lemon juice and salt and pepper to taste in a bowl. Set aside.

5. 5

   Step 5

   Once the potato is done, remove and let cool before hollowing out using a spoon.

6. 6

   Step 6

   In another bowl or container, add the potato filling and mash using a fork. Then add the tuna. Mix well and salt and pepper to taste.

7. 7

   Step 7

   Stuff the potatoes with the potato and tuna mixture.

8. 8

   Step 8

   Top with the avocado slices and the yogurt dressing.

9. 9

   Step 9

   Optional: Top with a little chopped scallion or any green onion of your choice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tuna and Avocado Stuffed Potato with Yogurt Dressing can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.