mathew4269
New member
I was looking for something totally unrelated and ran across this
recipe. http://www.chow.com/recipes/29407-tuna-melt-potato-skins
Tuna Melt Potato Skins
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and
thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
1 1/2 cups tuna salad
1 1/2 cups shredded provolone or cheddar cheese (about 4 ounces)
INSTRUCTIONS
1. Heat the oven to 400?F and arrange a rack in the middle.
2. Pierce each potato several times with a fork or sharp knife. Place
the potatoes directly on the oven rack and bake until the skins are
crisp and a knife easily pierces the potatoes, about 50 minutes.
Transfer to a wire rack until cool enough to handle, about 10 minutes.
Set the oven to the broil setting.
3. Slice each potato in half lengthwise. Using a spoon, scoop out the
flesh, leaving about 1/4 inch intact; reserve the flesh for another
use. Brush the insides of the potatoes with the melted butter and
season with salt and pepper. Flip the potatoes over, brush the skin
sides with butter, and season with salt and pepper. Evenly space the
potato halves skin side up on a baking sheet and broil until the
butter foams and the skins start to crisp, about 2 to 3 minutes (keep
a close watch so they don?t burn). Flip the potato halves over and
broil until the top edges just start to brown, about 2 to 3 minutes
more.
4. Divide the tuna salad evenly among the skins and sprinkle each with
cheese. Place in the broiler and broil until the tuna is warmed
through and the cheese is melted and bubbling, about 4 to 5 minutes.
Serve immediately
--
Today's mighty oak is just yesterday's nut that held its ground.
recipe. http://www.chow.com/recipes/29407-tuna-melt-potato-skins
Tuna Melt Potato Skins
8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and
thoroughly dried
2 tablespoons unsalted butter (1/4 stick), melted
Kosher salt
Freshly ground black pepper
1 1/2 cups tuna salad
1 1/2 cups shredded provolone or cheddar cheese (about 4 ounces)
INSTRUCTIONS
1. Heat the oven to 400?F and arrange a rack in the middle.
2. Pierce each potato several times with a fork or sharp knife. Place
the potatoes directly on the oven rack and bake until the skins are
crisp and a knife easily pierces the potatoes, about 50 minutes.
Transfer to a wire rack until cool enough to handle, about 10 minutes.
Set the oven to the broil setting.
3. Slice each potato in half lengthwise. Using a spoon, scoop out the
flesh, leaving about 1/4 inch intact; reserve the flesh for another
use. Brush the insides of the potatoes with the melted butter and
season with salt and pepper. Flip the potatoes over, brush the skin
sides with butter, and season with salt and pepper. Evenly space the
potato halves skin side up on a baking sheet and broil until the
butter foams and the skins start to crisp, about 2 to 3 minutes (keep
a close watch so they don?t burn). Flip the potato halves over and
broil until the top edges just start to brown, about 2 to 3 minutes
more.
4. Divide the tuna salad evenly among the skins and sprinkle each with
cheese. Place in the broiler and broil until the tuna is warmed
through and the cheese is melted and bubbling, about 4 to 5 minutes.
Serve immediately
--
Today's mighty oak is just yesterday's nut that held its ground.
