Yield: 4 servings
|4 larges||Baking Potatoes; scrubbed|
|4||Tomatoes; skinned and chopped|
|4||Scallions or Spring Onions; chopped|
|4 tablespoons||Sour Cream|
|1 cup||Tuna Fish packed in Oil|
|Salt and freshly ground Black Pepper to taste|
Today's recipe is very easy to prepare and may be served as a main course for lunch or as a side dish with nearly any seafood-based dinner.
You may want to double your recipe for today, and freeze a completed set of tuna-stuffed potatoes for use in another meal. You can refrigerate today's recipe for up to 3 days, or freeze for up to 3 months, prior to thawing and re-heating in the oven.
Pre-heat oven to 350-F degrees, cut a thin cross on the potato skins, and bake potatoes for 1 hour, or until thoroughly done.
Halve the baked potatoes when they are cool enough to handle. Scoop out the baked potato meat, leaving 4 of the potato halves intact for stuffing and re-baking.
In a large mixing bowl, combine the cooked potato with the tomatoes, scallions, sour cream, and tuna. Season to taste with salt and pepper after all ingredients have been thoroughly blended.
Stuff the reserved potato halves with the tuna mixture. Either re-heat them before serving now, or refrigerate to enjoy at a later meal.
Posted to dailyrecipe@... by Recipe-a-Day <recipe-a-day@...> on Mar 10, 1999, converted by MM_Buster v2.0l.