Exploding Tuna, Broccoli and Cheddar Sweet Potato Skins
Course Snack
Ingredients
2sweet potatoesabout 700 g, scrubbed
1-1/2cups375 mL broccoli florets
2canseach 170 g PC Wild Albacore Flaked White Tuna , drained
1/4cup50 ml finely chopped celery
3tbsp45 ml unsalted pumpkin seeds (pepitas) or sunflower seeds
3tbsp45 ml PC Blue Menu Light Mayonnaise Type Dressing
1tbsp15 ml Dijon mustard
1/4tsp1 ml freshly ground black pepper
2/3cup150 ml PC Blue Menu Light Triple Cheddar Shredded Cheese
Instructions
Preheat oven to 400°F (200°C). Line baking sheet with foil.
Prick sweet potatoes with a fork. Spray with cooking spray to coat. Place on prepared baking sheet. Bake in centre of oven for 1 hour or until tender.
Meanwhile, in small saucepan of boiling water, cook broccoli for 2 minutes or until tender-crisp. Drain. Transfer to bowl. Stir in tuna, celery, pumpkin seeds, mayonnaise, mustard and pepper. Stir in ½ cup (125 mL) of the cheese.
Halve sweet potatoes lengthwise and return to baking sheet, cut side up. Spoon tuna mixture over each potato half; sprinkle with remaining cheese. Return to oven. Bake for 10 minutes more or until cheese is bubbly.
Notes
Thanks to http://www.presidentschoice.ca/ for the recipe.