INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 297
Calories From Fat: 58
Total Fat: 6.7g
Cholesterol: 12.8mg
Sodium: 740.2mg
Potassium: 1436.7mg
Carbohydrates: 43g
Fiber: 9.5g
Sugar: 5.3g
Protein: 20.1g