Tuna-Broccoli Potatoes
Submitted by jrcmom
Baked russet potatoes stuffed with flaked tuna, tender-crisp broccoli, and a creamy Dijon-sour cream filling, then baked again until steaming hot. Comfort food that’s a full meal in one potato.
YIELD
4 servingsPREP
30 minCOOK
70 minREADY
100 minTwice-baked potatoes already have a loyal following, but stuff them with tuna, broccoli, and a tangy Dijon-spiked cream and suddenly you’ve got a complete dinner hiding inside a potato skin.
The big russets get baked until fluffy, then scooped out and mashed with flaked tuna, blanched broccoli florets, celery, scallions, and a rich blend of mayonnaise, sour cream, and Dijon mustard.
Packed back into their buttered shells and baked again, they come out puffed, golden, and steaming.
A spoonful of the extra mayo-mustard sauce on top seals the deal.
Pro Tips
- Leave a sturdy shell. A quarter-inch of potato flesh keeps the skins from collapsing when you stuff them. Scoop carefully with a spoon, not a knife.
- Blanch the broccoli just 2 to 3 minutes. You want tender-crisp, not mushy. A quick dunk in ice water after boiling locks in that bright green color and snappy bite.
- Mound the filling high. These are meant to be generous. The tops brown slightly in the second bake, which adds a nice textural contrast to the creamy interior.
- Microwave shortcut works. If you’re short on time, bake the potatoes in the microwave instead of the oven. They won’t have crispy skins, but the stuffed and re-baked result will still be satisfying.
Ingredients
Directions
Scrub potatoes and prick skins with a fork; rub all over with vegetable oil.
Bake in 425 degrees 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 ¼ 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 ¾ 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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