- 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.
Cheezy Twice-Baked Tuna and Broccoli Potatoes
- 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.
