Tuna-Broccoli Potatoes

* Exported from MasterCook *

Tuna-Broccoli Potatoes

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood

Amount Measure Ingredient -- Preparation Method
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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

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.

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