| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Seafood |
|
|
4 |
servings |
INGREDIENTS
| 4 |
lg |
Baking Potatoes; scrubbed |
| 4 |
|
Tomatoes; skinned and chopped |
| 4 |
|
Scallions or Spring Onions; chopped |
| 4 |
tb |
Sour Cream |
| 1 |
c |
Tuna Fish packed in Oil |
|
|
Salt and freshly ground Black Pepper to taste |
INSTRUCTIONS
Today's recipe is very easy to prepare and may be served as a main course
for lunch or as a side dish with nearly any seafood-based dinner.
You may want to double your recipe for today, and freeze a completed set of
tuna-stuffed potatoes for use in another meal. You can refrigerate today's
recipe for up to 3 days, or freeze for up to 3 months, prior to thawing and
re-heating in the oven.
Pre-heat oven to 350-F degrees, cut a thin cross on the potato skins, and
bake potatoes for 1 hour, or until thoroughly done.
Halve the baked potatoes when they are cool enough to handle. Scoop out the
baked potato meat, leaving 4 of the potato halves intact for stuffing and
re-baking.
In a large mixing bowl, combine the cooked potato with the tomatoes,
scallions, sour cream, and tuna. Season to taste with salt and pepper after
all ingredients have been thoroughly blended.
Stuff the reserved potato halves with the tuna mixture. Either re-heat them
before serving now, or refrigerate to enjoy at a later meal.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Mar 10, 1999, converted by MM_Buster
v2.0l.
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