Tuna & Broccoli Loaded Baked Potato
See you later boring taters, we’ve got a better plan for potato night. Just grab your best spuds, fill them with Bumble Bee® Prime Fillet® Albacore Tuna and tender broccoli, then top it all off with cheese, sour cream and green onions.
- 3 russet potatoes
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt
- 1 ½ cups broccoli florets
- 1 can Bumble Bee Prime Fillet Albacore Tuna
- 1 ½ tablespoons butter
- 1 cup cheddar cheese, grated
- ¼ cup sour cream
- 1-2 green onions, chopped
Preheat oven to 375°F.
Scrub potatoes, pat dry then poke with a fork about 6 times.
Rub potatoes with 1 tablespoon oil and kosher salt and place directly on middle oven rack. Bake 50-60 minutes.
In the meantime, bring a pot of water to a boil then add broccoli and cook 2-4 minutes until bright green and tender. Strain.
Heat a sauté pan over medium heat with remaining 1 tablespoon oil.
Add drained Bumble Bee Tuna to pan and let cook 3-5 minutes on one side until golden then gently stir and repeat until heated through.
When potatoes are fork tender, remove them from oven and carefully (watch out for steam) slice one completely in half and the other 2 cut open leaving the bottom intact.
Divide butter among potatoes and use a fork to smash the potatoes in the skin so it’s easier to eat.
Stuff potatoes with broccoli, cheddar cheese and tuna. Add sour cream and green onion to the adult potatoes!