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Tuna-Broccoli Potatoes

Tuna-Broccoli Potatoes recipe image
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.
Cooking Method: , , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 77.0
Dietary: Gluten-free
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
  • 4 lg Baking potatoes
Directions
  1. 1
    Preheat oven to 425&# 194;°F (220ðC). Scrub potatoes clean and prick skins several times with a fork. Rub all over with vegetable oil.
  2. 2
    Bake potatoes directly on oven rack for 45 to 55 minutes, or until they yield to gentle pressure.
  3. 3
    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.
  4. 4
    Drain broccoli and rinse under cold water to stop cooking. Drain well and chop coarsely.
  5. 5
    In a large bowl, combine chopped broccoli, flaked tuna, diced celery, and chopped green onions.
  6. 6
    In a small bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth.
  7. 7
    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.
  8. 8
    In a separate bowl, mash the potato pulp. Mix in the broccoli-tuna mixture and 3/4 cup (175 ml) of the mayonnaise mixture.
  9. 9
    Stir in cayenne pepper, salt, and black pepper to taste.
  10. 10
    Stuff the potato mixture into the potato skins, mounding the tops generously.
  11. 11
    Return stuffed potatoes to the oven and bake for 15 minutes, or until steaming hot.
  12. 12
    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.

Keywords: baked potatoes, stuffed potatoes, tuna salad, broccoli recipe, comfort food, main course, potato skins, easy dinner, family meal, seafood potato, creamy filling, weeknight dinner
Read it online: https://www.chefs-mate.com/recipe/tuna-broccoli-potatoes/