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Name: Tuna-Broccoli Potatoes
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 c Sour cream; 2 tb Butter melted; 1 pn Cayenne pepper; 5 c Broccoli florets; 1 7-oz cn Tuna drained, chunk; 1/2 c Mayonnaise; 1/4 c Celery, diced; 4 lg Baking potatoes; Salt and black pepper; Vegetable oil; 1/4 c Green onions, chopped; 1 ts Mustard, Dijon

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INGREDIENTS

1/2 c Sour cream
2 tb Butter ; melted
1 pn Cayenne pepper
5 c Broccoli ; florets
1 7-oz cn Tuna ; drained, chunk
1/2 c Mayonnaise
1/4 c Celery, diced
4 lg Baking potatoes
Salt and black pepper
Vegetable oil
1/4 c Green onions, chopped
1 ts Mustard, Dijon

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

NOTES

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Tuna-Broccoli Potatoes

1/2 c Sour cream
2 tb Butter melted
1 pn Cayenne pepper
5 c Broccoli florets
1 7-oz cn Tuna drained, chunk
1/2 c Mayonnaise
1/4 c Celery, diced
4 lg Baking potatoes
 Salt and black pepper
 Vegetable oil
1/4 c Green onions, chopped
1 ts Mustard, Dijon

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

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Nutrition

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Serving Size: 1 Serving (632g)
Recipe Makes: 4

Calories: 709
Calories from Fat: 278 (39%)

Amt Per Serving		% DV

	Total Fat 30.9g	41 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 8g
	Polyunsanturated Fat 11.3g
Cholesterol 64.1mg		20 %
Sodium 608.7mg		21 %
Potassium 2186.7mg		58 %
Total Carbohydrate 89.4g		26 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 81.4g
Protein 23.9g		34 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 709

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