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2 large baking potatoes (I used red-skins, since that's the best I can find in Israel)
Cook the potatoes in the microwave until done. Cut in half lengthwise, scoop out the insides and mash them, reserving the shells.
Add the tuna, soft and hard cheeses, onion powder, salt and pepper to the mashed potato. Fill the shells, mounding the mixture high. Sprinkle with
parmesan cheese and/or paprika if desired.
Microwave on High for about 10 minutes.
Poster's Notes:
I was wondering what to make for a non-meat supper last night that didn't require use of my oven (which I didn't kasher for Pesach this year), and came up with this idea. It was so good (and non-Pesach tasting) that I plan on making it again during the year.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving: N/A
1 can tuna, drained and flaked (I used water-packed light chunk)
1/2 cup soft white cheese
1/2 cup hard cheese, shredded (cheddar or kashkeval would be good)
Onion powder (or you could sauté some onions, but I was out of them)
Salt and pepper to taste
Grated parmesan cheese, optional
Paprika, optional
Soft white cheese is what is called "G'vina levana" in Israel. You could probably substitute cottage cheese or even sour cream, if you don't mind the calories.