Tuna Stuffed Potatoes Recipe
Ingredients
6 large russet or baking potatoes
1 13-ounce can tuna, drained and flaked
1/4 cup finely chopped scallion
Dash of liquid red pepper seasoning
1/4 to 1/3 cap homemade mayonnaise
2 hard-cooked eggs, chopped
1/4 cup wheat germ
1 cap shredded Cheddar cheese
Directions
1. Scrub the potatoes, prick, and bake in a 425-degree oven for 50 minutes, or until tender.
2. Cut a 1-inch slice off the top of each potato and scoop out the inside into a large bowl leaving a 1/4-inch shell.
3. Put the potato shells on a baking sheet.
4. Add the tuna, scallion, red pepper seasoning, mayonnaise, eggs, and wheat germ to the potato flesh. Beat in the cheese, reserving 2 tablespoons. Spoon the potato mixture into the shells and sprinkle with the reserved cheese. Bake in a 375-degree oven for 20 minutes, or until thoroughly hot and browned on top.
2. Cut a 1-inch slice off the top of each potato and scoop out the inside into a large bowl leaving a 1/4-inch shell.
3. Put the potato shells on a baking sheet.
4. Add the tuna, scallion, red pepper seasoning, mayonnaise, eggs, and wheat germ to the potato flesh. Beat in the cheese, reserving 2 tablespoons. Spoon the potato mixture into the shells and sprinkle with the reserved cheese. Bake in a 375-degree oven for 20 minutes, or until thoroughly hot and browned on top.
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