I have been known to give the girls a baked potato for an after school snack…we like them that much in our house! Sweet or regular, with butter, or sour cream and usually some bacon, what’s not to love? So I knew this twist would go over well, and I borrowed it from Canadian Living’s, ‘Make It Tonight’. The filling is also very tasty on it’s own or mixed with a bunch of fresh greens. I always bake my potatoes without foil – washed well, pierced all over with a fork, lightly rubbed with olive oil and then a generous sprinkling of salt and pepper. I like to set them straight on the rack even though they’ll juice a bit, just to get them nice and crispy, usually for an hour to an hour and a half at 350, depending on their size. Baked potatoes are easily warmed in the microwave (for that after school snack), and if you ever feel pressed for time, just put them in the oven at the beginning of the day on the timer…there’s no reason a raw potato can’t sit in your oven all day – enjoy!
Tuna Salad Baked Potatoes
4 large baking potatoes – baked, hot and waiting for the tuna filling
2 cans (170 g) white tuna, drained
1/2 c. diced red pepper
1/3 c. diced (pitted) black olives
1/4 c. EACH light mayonnaise AND light sour cream
1/4 c. EACH diced celery AND diced red onion
2 T. EACH chopped fresh parsley AND lemon juice
1/2 t. EACH salt AND freshly ground pepper
Measure all filling ingredients into a large bowl and mix well to combine – taste for seasonings. When your potatoes are ready, cut an ‘X’ across the top of each, carefully peel back some of the skin, and then carefully use a fork to fluff the inside of each potato a bit. Mound the filling evenly onto each potato and then place them all on a foil lined baking sheet, and then under the broiler for about 5 minutes until the filling is heated through and the potato edges have crisped and darkened a bit. You can serve them straight away, or another idea is to now add a bit of grated cheese and broil again for another minute or 2 – we enjoyed ours with a big green salad.