Tuna-Broccoli Potatoes Recipe
Ingredients
4 large baking potatoes
Vegetable oil
5 cups broccoli florets (1 bunch) 1.25 L
1 can (6.5 oz/184 g) tuna, drained
1/4 cup diced celery 50 mL
1/4 cup chopped green onions 50 mL
1/2 cup mayonnaise 125 mL
1/2 cup sour cream 125 mL
l tsp Dijon mustard 5 mL
2 tbsp butter, melted 25 mL
Pinch cayenne pepper
Salt and black pepper
Directions
Scrub potatoes and prick skins with fork; rub all over with oil.
Bake in 425°F (220°C) oven for 45 to 55 minutes or until potatoes yield to gentle pressure.
Meanwhile, in large pot of boiling water, cook broccoli uncovered, for 2 to 3 minutes or until tender-crisp.
Drain and rinse under cold water; drain well and chop coarsely.
Place in large bowl.
Coarsely flake tuna; add to broccoli along with celery and onions.
Stir together mayonnaise, sour cream and mustard; set aside.
Cut each potato in half lengthwise; carefully scoop out pulp leaving 1/4-inch (5 mm) thick shell.
Brush skins with butter; place on baking sheet and keep warm.
In bowl, mash potato pulp; mix in broccoli mixture and 3/4 cup (175 mL) of the mayonnaise mixture.
Stir in cayenne, and salt and pepper to taste.
Stuff into potato skins, mounding tops.
Return to oven and bake for 15 minutes or until steaming hot.
Serve with remaining mayonnaise mixture spooned over each potato.
Bake in 425°F (220°C) oven for 45 to 55 minutes or until potatoes yield to gentle pressure.
Meanwhile, in large pot of boiling water, cook broccoli uncovered, for 2 to 3 minutes or until tender-crisp.
Drain and rinse under cold water; drain well and chop coarsely.
Place in large bowl.
Coarsely flake tuna; add to broccoli along with celery and onions.
Stir together mayonnaise, sour cream and mustard; set aside.
Cut each potato in half lengthwise; carefully scoop out pulp leaving 1/4-inch (5 mm) thick shell.
Brush skins with butter; place on baking sheet and keep warm.
In bowl, mash potato pulp; mix in broccoli mixture and 3/4 cup (175 mL) of the mayonnaise mixture.
Stir in cayenne, and salt and pepper to taste.
Stuff into potato skins, mounding tops.
Return to oven and bake for 15 minutes or until steaming hot.
Serve with remaining mayonnaise mixture spooned over each potato.
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