• Preheat oven to 375°F.
  • Cut a small pocket in the top of each cooled potato and carefully scoop out insides. Reserve scooped potato in a bowl and set aside hollowed-out potatoes.
  • In a large bowl, combine filling ingredients and mix well to combine.
  • Carefully stuff each potato with filling.
  • Place the stuffed potatoes on a baking sheet and bake 15-20 minutes, until the potatoes are hot all the way through and the cheese is melted.
  • Top potatoes with shallots, cilantro and chilies. Serve hot.
Cheesy Twice-Baked

Tuna and Broccoli Taters

  • Preparation15 minutes
  • Cook Time 40 minutes
  • Serves 6

INgredients

  • 6 medium Russet potatoes, baked and cooled

For Potato Filling

  • 3 pouches Good Catch® Oil & Herbs Plant-Based Tuna
  • 2 cups small broccoli florets, cooked
  • 2 cups reserved cooked Russet potato
  • 1 cup thinly sliced green onions
  • ¼ cup plant-based butter
  • ¼ cup plant-based sour cream
  • ⅓ cup plant-based cheddar cheese
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper

For Topping

  • ½ cup fried shallots
  • ⅓ cup chopped cilantro
  • ¼ cup thinly sliced fresh chilies

Instructions

  • Preheat oven to 375°F.
  • Cut a small pocket in the top of each cooled potato and carefully scoop out insides. Reserve scooped potato in a bowl and set aside hollowed-out potatoes.
  • In a large bowl, combine filling ingredients and mix well to combine.
  • Carefully stuff each potato with filling.
  • Place the stuffed potatoes on a baking sheet and bake 15-20 minutes, until the potatoes are hot all the way through and the cheese is melted.
  • Top potatoes with shallots, cilantro and chilies. Serve hot.