Low fat baked potatoes are easy to prepare. Basically, all you have to do is bake the potatoes, and get the filling you want.
A low fat baked potato can be topped with many sorts of fillings. One of the healthiest and lowest in fat is the sweet chilli tuna topping.
Normally, this dish takes about 45 minutes to prepare, but I cut that down by 20 minutes by "nuking" my potatoes in the microwave first, and then roasting them in the oven.
4 large unpeeled potatoes (about 740 g or over 1 pound)
425 g (13 oz) Can of Tuna in Springwater
2 sliced spring onions
1 chopped tomato
2 chopped gherkins
1/4 cup sweet chilli sauce
1 Tbs lemon juice
1 Tbs chopped coriander
Salt and pepper
1 cup of low fat sour cream
This is what you do:
Preheat your oven at 200 C (400 F).
Next, prick the potatoes with a fork and place them on a microwave safe glass bowl, cover with glad wrap and nuke it for about 20 minutes.
Prepare the filling in the meantime: put the tuna, spring onions, tomato, gherkins, sweet chilli sauce, sour cream and chives into a bowl and combine. Add salt and pepper to taste.
Once the potatoes are nuked and tender, drain the potatoes (careful, the water and steam are hot!), and chuck them into the oven for 5 minutes or so (till the skin goes "baked").
Take the potatoes out of the oven, and cut a cross in the top of each potato, pushing up the sides making space for the filling.
Spoon the filling on top of each potato.
Serve immediately and enjoy.
Source: Low Fat Health For Life