Tuna Stuffed Potatoes

Recipe by:http://thedomesticman.com/2014/07/22/tuna-stuffed-potatoes/

Tuna Stuffed Potatoes (Paleo, Primal, Gluten Free, Whole30)

• Servings: 4
• Time: 2 hours
• Difficulty: Easy
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4 large russet potatoes
1 tbsp olive oil
1 tsp kosher salt

2 cans tuna (10oz total), drained
1 cup mayonnaise
1 tsp mustard (yellow, brown, or dijon will all work fine)
1/2 cup chopped pickles
1 stalk green onion, sliced
1/4 cup Italian parsley, chopped
1/2 tsp black pepper
salt to taste (about 1/2 tsp)

1. Preheat your oven to 400F. Wash the potatoes with cold water, then rub with the oil and kosher salt. Place them in the oven, directly on the oven rack, and bake until soft, about 45 minutes. Remove from the oven and cool for 10 minutes.

2. Slice the potatoes lengthwise, then scoop out the filling with a spoon and add it to a mixing bowl. Add the remaining ingredients to the mixing bowl, then mix thoroughly. You can reserve a bit of the chopped parsley if you’d like, to add to the potatoes when they’re finished. Taste and add salt if needed.

3. Return the potato filling to each potato, creating a mound in each. You may have some extra filling left – an added bonus to enjoy while the potatoes bake. Place the potatoes on a baking sheet and return to the oven; bake for 15 minutes, then broil until crispy on the top, about 3 minutes. Serve immediately.

** I’m a huge fan of the just-released mayonnaise from Tessemae’s (I was lucky enough to taste one of their test batches, and it was super hard to keep that information to myself). But making it at home is very easy, too. Melissa Joulwan’s recipe is foolproof.

** Instead of pickles, any pickled veggie would do. I imagine pickled onions, sauerkraut, or even kimchi would make for some excellent stuffed potatoes. The key is to use something with a sharp, umami-centered taste, to contrast the relatively bland nature of potato.

** Feel free to go nuts with this template. For example: bacon. Or cheese if you’re up for it.