This hearty and comforting dish transforms simple baked potatoes into a gourmet meal by stuffing them with a creamy mixture of flaked tuna, tender-crisp broccoli, and fresh celery. The filling is bound together with a tangy blend of mayonnaise, sour cream, and Dijon mustard, offering a perfect balance of textures and flavors. The potato skins are brushed with butter and returned to the oven until golden and hot, providing a satisfying crunch against the soft interior. Ideal for a filling weeknight dinner or a potluck contribution, this recipe is easy to prepare and delivers home-style comfort with every bite.
Tuna-Broccoli Potatoes
Description
This hearty and comforting dish transforms simple baked potatoes into a gourmet meal by stuffing them with a creamy mixture of flaked tuna, tender-crisp broccoli, and fresh celery. The filling is bound together with a tangy blend of mayonnaise, sour cream, and Dijon mustard, offering a perfect balance of textures and flavors. The potato skins are brushed with butter and returned to the oven until golden and hot, providing a satisfying crunch against the soft interior. Ideal for a filling weeknight dinner or a potluck contribution, this recipe is easy to prepare and delivers home-style comfort with every bite.Ingredients
Directions
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Preheat oven to 425&# 194;°F (220ðC). Scrub potatoes clean and prick skins several times with a fork. Rub all over with vegetable oil.
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Bake potatoes directly on oven rack for 45 to 55 minutes, or until they yield to gentle pressure.
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Meanwhile, bring a large pot of water to a boil. Add broccoli florets and cook uncovered for 2 to 3 minutes, or until tender-crisp.
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Drain broccoli and rinse under cold water to stop cooking. Drain well and chop coarsely.
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In a large bowl, combine chopped broccoli, flaked tuna, diced celery, and chopped green onions.
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In a small bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth.
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Cut each baked potato in half lengthwise. Carefully scoop out the pulp, leaving a 1/4 inch (5 mm) thick shell. Place skins on a baking sheet and brush with melted butter.
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In a separate bowl, mash the potato pulp. Mix in the broccoli-tuna mixture and 3/4 cup (175 ml) of the mayonnaise mixture.
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Stir in cayenne pepper, salt, and black pepper to taste.
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Stuff the potato mixture into the potato skins, mounding the tops generously.
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Return stuffed potatoes to the oven and bake for 15 minutes, or until steaming hot.
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Serve immediately, spooning the remaining mayonnaise mixture over each potato.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 77.0kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 6.0mg1%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 2.0g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Microwave Option: Potatoes can be microwaved instead of baked. Pierce skins and microwave on high for 5-8 minutes depending on wattage, turning halfway. Microwave times vary by appliance.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warm.
Variations: For a lighter version, substitute Greek yogurt for half of the mayonnaise and sour cream. Add extra herbs like parsley or dill for freshness.
Tip: Ensure the broccoli is drained well after rinsing to prevent the filling from becoming watery.
