Recipe Category: Potato
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Ingredients
- Serving Size : 4
- 4 large baking potatoes
- vegetable oil
- 5 cups broccoli florets (1 bunch)
- 1 can tuna (7 oz drained – chunk)
- 1/4 cup celery – diced
- 1/4 cup green onions – chopped
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon mustard (dijon)
- 2 tablespoons butter – melted
- 1 pinch cayenne pepper
- salt and black pepper
Method
- Scrub potatoes and prick skins with a fork; rub all over with vegetable oil.
- Bake in 425 F (220 C) oven for 45 to 55 minutes or until potatoes yield to gentle pressure.
- Potatoes can also be microwaved.
- Meanwhile in a 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 a large bowl.
- Coarsely flake tuna; add to broccoli along with celery and onions.
- Stir together mayonnaise, sour cream and Dijon mustard; set aside.
- Cut each potato in half lengthwise; carefully scoop out pulp leaving a 1/4 inch (5 mm) thick shell.
- Brush skins with butter; place on baking sheet and keep warm.
- In a bowl, mash potato pulp; mix in broccoli mixture and 3/4 cup (175 ml) of the mayonnaise mixture.
- Stir in the cayenne, salt and pepper to taste.
- Stuff into the potato skins, mounding the tops.
- Return to the oven and bake for 15 minutes or until steaming hot.
- Can also be microwaved.
- Serve with remaining mayonnaise mixture spooned over each potato.
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