4 lg Baking potatoes
Vegetable oil
5 c Broccoli florets (1 bunch)
7 oz Can chunk tuna; drained
1/4 c Celery; diced
1/4 c Green onions; chopped
1/2 c Mayonnaise
1/2 c Sour cream
1 ts Dijon mustard
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 yield 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 coarsely.
Place in a large bowl. Coarsely 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.
