Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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