Ingredients
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4 microwavable potatoes
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1 (12 oz) jar roasted red peppers
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2 (5 oz) cans tuna packed in water
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¼ cup light sour cream
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½ cup shredded Cheddar
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16 oz pkg frozen peas
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8 oz pkg sliced frozen carrots
Steps
1
Preheat the oven to 400°F. Cook the potatoes in the microwave according to package directions. Transfer them to an oven-proof baking dish.
2
Meanwhile, drain the peppers and tuna and dice the peppers. In a large bowl, mix together the peppers, tuna, sour cream, salt, and pepper. Cut each potato in half lengthwise and scoop out the flesh, adding it to the tuna and mixing well.
3
Divide the potato-tuna filling among the potato skins and sprinkle with cheese. Bake the potatoes for 10 min. or until the cheese has melted and potatoes are warmed through. Meanwhile, cook the peas and carrots according to package directions. Serve the potatoes with the peas and carrots.
