| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Dairy |
Canadian |
Main dish, Appetizers, Side dish, Fish, Potatoes |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Baking potatoes |
|
|
Vegetable oil |
| 5 |
c |
Broccoli florets (1 bunch) |
| 1 |
cn |
Tuna (7 oz drained, chunk) |
| 1/4 |
c |
Celery, diced |
| 1/4 |
c |
Green onions, chopped |
| 1/2 |
c |
Mayonnaise |
| 1/2 |
c |
Sour cream |
| 1 |
ts |
Mustard (Dijon) |
| 2 |
tb |
Butter, melted |
| 1 |
pn |
Cayenne pepper |
|
|
Salt and black pepper |
INSTRUCTIONS
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
yeild 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
coursely. Place in a large bowl. Coursely 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.
* I have not included times for the microwaves as they all vary with the
wattage which affects cooking time.
Canadian Living Cooking Collection
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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