Ingredients

• 4 large baking potatoes
• Vegetable oil
• 5 cups broccoli florets (1 bunch)
• 1 can (6.5 oz.) tuna drained
• 1/4 cup diced celery
• 1/4 cup chopped green onions
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tsp Dijon mustard
• 2 Tbsp. butter, melted
• Pinch cayenne pepper
• Salt and pepper to taste

Directions

Scrub potatoes and prick skins with fork; rub all over with oil. Bake in oven at 425 degrees F for 45 to 55 minutes or until potatoes yield to gentle pressure.

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 mustard; set aside.

Cut each potato in half lengthwise; carefully scoop out pulp leaving 1/4 inch 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 of the mayonnaise mixture. Stir in cayenne, and salt and pepper to taste. Stuff into potato skins, mounding tops. Return to oven and bake for 15 minutes or until steaming hot. Serve with remaining mayonnaise mixture spooned over each potato.

Could be served with a green tossed salad as an inexpensive meal

Source: Canadian Living Magazine

By Raymonde from North Bay, Ontario

By Larry Laplante