INGREDIENTS
4 medium russet potatoes, scrubbed
2 5- to 6-ounce cans chunk light tuna , drained
3/4 cup nonfat plain Greek yogurt
1/2 cup plus 2 tablespoons chopped fresh basil, divided
1 6-ounce jar marinated artichoke hearts, drained and chopped (about 1/2 cup)
2 scallions, chopped
1 tablespoon capers, rinsed (optional)
1/4 teaspoon salt
1/2 teaspoon freshly ground pepper
3/4 cup shredded provolone cheese
1 plum tomato, finely chopped
DIRECTIONS
Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Or use the “potato setting” on your microwave and cook according to manufacturer’s directions.)
Meanwhile, combine tuna, yogurt, 1/2 cup basil, artichoke hearts, scallions, capers (if using), salt and pepper in a large bowl.
When the potatoes are cool enough to handle, carefully cut off the top third. Scoop out the insides and add to the bowl with the tuna. Place the potato shells in a microwave-safe dish. Mash the potato and tuna mixture together with a fork or potato masher.
Evenly divide the tuna mixture among the potato shells. (They will be very well stuffed.) Top with cheese. Microwave on High until the filling is hot and the cheese is melted, 2 to 4 minutes. To serve, top each potato with a little tomato and some of the remaining 2 tablespoons basil.