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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Tuna lovers will find this a real treat, assures Rosella Peters of Gull Lake, Saskatchewan. My husband and I enjoy it as a nice change from the ordinary baked potato. Along with a salad it makes a simple lunch or dinner. Ingredients:
2 large baking potatoes |
1 can (6 ounces) light water-packed tuna, drained and flaked |
1 celery rib with leaves, finely chopped |
1 green onion, chopped |
1/3 cup creamy cucumber salad dressing |
1/8 teaspoon each salt and pepper |
1/4 cup shredded colby-monterey jack cheese |
Directions:
1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until tender, turning once. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
2. In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 5-6 minutes or until cheese is melted. Yield: 2 servings.
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