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Tuna-Stuffed Potatoes I (D, KLP)
Source: "Fish & Shellfish," by Myra Street
 Serves: 4

4 large potatoes, scrubbed
4 tomatoes, skinned and chopped
4 spring (green) onions, washed and chopped
4 tbsp. sour cream
salt and freshly ground pepper
scant cup/7-oz. can tuna fish, in oil

Oven temperature 180°C/350°F/Gas 4

Make a cross on the potato skins and bake for 1 hour or until cooked.

Halve the potatoes and scoop out the cooked potato, retaining the skins.

Mix all ingredients together, season well and arrange in the potato skins.

Reheat before serving.

Poster's Note:
I'm sure that if you use very large potatoes, one-half would do for folks at a party. The potatoes are here portrayed in an open tinfoil wrapper and look colorful and very appetizing.

Posted by Nana Gloria

Nutritional Info Per Serving: 158 Calories (kcal); 4g Total Fat; (19% calories from fat); 4g Protein; 29g Carbohydrate; 6mg Cholesterol; 28mg Sodium