*  Exported from  MasterCook  *
                           Tuna-Broccoli Potatoes
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Appetizers                       Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         Baking potatoes
                         Vegetable oil
    5      cups          Broccoli florets (1 bunch)
    1      can           Tuna (7 oz drained -- chunk)
      1/4  cup           Celery -- diced
      1/4  cup           Green onions -- chopped
      1/2  cup           Mayonnaise
      1/2  cup           Sour cream
    1      teaspoon      Mustard (Dijon)
    2      tablespoons   Butter -- melted
    1      pinch         Cayenne pepper
                         Salt and black pepper
 Scrub potatoes and prick skins with a fork; rub all over with vegetable oil. Bake
in 425 F (220 C) oven for 45 to 55 minutes or until potatoes yeild to gentle
pressure. Potatoes can also be microwaved. 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 coursely. Place in a large
bowl. Coursely flake tuna; add to broccoli along with celery and onions. Stir
together mayonnaise, sour cream and Dijon mustard; set aside. Cut each potato in
half lengthwise; carefully scoop out pulp leaving a 1/4 inch (5 mm) 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 (175 ml) of the mayonnaise
mixture. Stir in the cayenne, salt and pepper to taste. Stuff into the potato
skins, mounding the tops. Return to the oven and bake for 15 minutes or until
steaming hot. Can also be microwaved. Serve with remaining mayonnaise mixture
spooned over each potato.
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