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Zesty Tuna Torpedoes




Source of Recipe


fsa


List of Ingredients




6 oz Chunk Light Tuna
3 Tbsp chopped drained olives (optional)
4 medium russet or baking potatoes
Olive oil
1/2 cup pizza sauce
1 cup shredded pizza cheese blend (cheddar and mozzarella)

Recipe



Center rack in oven. Preheat oven to 375 degrees F.

Drain tuna and place in a bowl, flake into small pieces with a fork. Stir in olives, if using. Cover and refrigerate.

Prick outside of potatoes with fork, to allow steam to escape. Bake until tender, 1 to 1-1/4 hours. Remove from oven, wrap with paper towels; set aside until cool enough to handle.

Increase oven to 500 degrees F. Cut potatoes in half, lengthwise. Scoop out flesh, leaving a 1/4-inch shell; brush both sides of shells with olive oil. Arrange on a large baking sheet; bake 4 to 5 minutes, until crisp.

Carefully remove baking sheet from oven. Spread each potato with 1 Tbsp pizza sauce, then sprinkle with flaked tuna and shredded cheese. Return to oven for 1 to 2 minutes, until bubbly and golden.

SERVES 8