Tuna Stuffed Taters
I don’t think today is a very good day for working on the computer! First off, I had been given a recipe and the ingredients didn’t jive to me so I trashed it until I could try it myself or get back in touch with the person who gave it to me and double check it; I had it halfway typed up. Then, as we’re experiencing very warm weather here, husband goes to open the window in front of my computer and something got caught and my iced tea went flying all over my desk, soaking all my notes, my clothes, some of my cookbooks and worst of all my KEYBOARD! Thank God we have a spare as mine is probably ruined and now I have to type on a keyboard I’m not used to, so bear with me if you see some typos!
- 1 can (6 oz) tuna (I use an albacore)
- 2 baking potatoes
- 1 cup chopped sweet onions
- 1 cup shredded zucchini
- 2 tbsp water
- 1 teas garlic powder
- 1 chicken bouillon cube, crushed
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- ½ teas thyme
- ½ cup milk
- Rub oil over the skin of the washed baking potatoes and bake in a 400 degree oven until softened, about an hour.
- Simmer onions and zucchini in the 2 tablespoon of water until tender and remove from heat.
- Stir in the garlic, bouillon, cheese, salt, pepper and thyme.
- Cool potatoes enough to handle, cut in half and scoop out the meat, leaving about a ¼-inch shell.
- Beat potato meat with the milk until fluffy and add the tuna that has been well drained along with the vegetable mixture and mix well.
- Spoon mixture back into the shells and bake in a 400 degree oven for about 15-20 minutes or until nice and hot.
These are a meal in themselves……………enjoy!