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Categories:
russet potatoes olive oil kosher salt tuna mayonnaise brown pickles green onion Italian parsley black pepper salt
Viewed: 5 - Published at: 3 years agoIngredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 2 cans tuna (10 ounces total), drained
- 1 cup mayonnaise
- 1 teaspoon mustard (yellow, brown or Dijon)
- 1/2 cup chopped pickles
- 1 stalk green onion, sliced
- 1/4 cup Italian parsley, chopped
- 1/2 teaspoon black pepper
- Salt to taste (about 1/2 teaspoon)
Method
- Preheat oven to 400.
- Wash the potatoes with cold water, then rub with the oil and kosher salt.
- Place in the oven, directly on the rack, and bake until soft, about 45 minutes.
- Remove from the oven and cool for 10 minutes.
- 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.
- A bit of the chopped parsley can be reserved to add to the potatoes when theyre finished.
- Taste and add salt as needed.
- Return the potato filling to each potato, creating a mound in each.
- 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.
