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Potato-Tuna Avocados

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By Betty Crocker Kitchens
Updated Feb 6, 2018
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If you are an avocado aficionado, you’ll love these stuffed with a combination of tuna, cheese and olives.

Potato-Tuna Avocados

  • Prep Time 25 min
  • Total 30 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 1/3 cup water
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 cup Betty Crocker™ mashed potatoes
  • 1/4 cup shredded Cheddar cheese (1 oz)
  • 2 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon instant minced onion
  • 1/8 teaspoon garlic powder
  • 1 can (5 oz) tuna, drained
  • 4 ripe avocados, cut lengthwise into halves
  • Paprika, if desired

Instructions

  • Step 
    1
    In 2-quart saucepan, heat water and soup to boiling over medium heat, stirring occasionally. Stir in remaining ingredients except avocados and paprika.
  • Step 
    2
    Place avocado halves, cut sides up, in 13x9-inch (2-quart) glass baking dish. Divide potato mixture among avocado halves. Sprinkle with paprika. Pour 1/4 cup water into pan.
  • Step 
    3
    Set oven control to broil. Broil with tops 4 to 5 inches from heat 4 to 5 minutes or until light brown and cheese is melted.

Nutrition

220 Calories
14g Total Fat
7g Protein
16g Total Carbohydrate
0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
390mg
16%
Potassium
540mg
15%
Total Carbohydrate
16g
5%
Dietary Fiber
5g
21%
Sugars
0g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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