Tuna, Artichoke and Basil Stuffed Potatoes

Serves 4
From Eating Well Magazine

*4 medium russet potatoes, scrubbed
*2 5 oz. can chunk tuna, drained
*3/4 cup Greek yogurt
*1/2 cup plus 2 tbsp chopped fresh basil
*6 oz. jar marinated artichoke hearts, drained and chopped
*2 scallions, chopped
*1 tbsp capers
*salt
*pepper
*3/4 shredded provolone cheese
*1 plum tomato, finely chopped

Pierce potatoes all over with a fork. Microwave, turning once or twice, until soft, about 20 minutes. Meanwhile, combine tuna, yogurt, 1/2 cup basil, artichoke hearts, scallions, capers, salt and pepper in a large bowl. When potatoes are cool enough to handle, carefully cut off the top third. Scoop out the inside and add to the bowl with tuna. Place the potato shells in a microwave-safe dish. Mash the potato and tuna mixture together with a fork. Divide the tuna mixture evenly between potato shells (they will be very 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 basil.