Monday, June 25, 2012

Tuna Melt Potato Skins


Ingredients:

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 (see recipe below)
1 1/2 cups shredded provolone or cheddar cheese (about 4 ounces)

Directions:

Heat the oven to 400°F and arrange a rack in the middle.

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.

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.

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.

Tuna Salad

Ingredients:

12 ounces high-quality tuna packed in oil or water, drained
1/2 cup mayonnaise
1/4 cup finely chopped celery
1/4 cup finely chopped white onion
2 tablespoons finely chopped Italian parsley
2 small garlic cloves, minced (about 3/4 teaspoon)
2 dashes Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon finely grated lemon zest
1/2 teaspoon ground black pepper, plus more as needed
Kosher salt

Directions:

Combine all ingredients in a large bowl and mix well. Taste and season with salt and pepper as needed.

Recipe shared from: http://www.chow.com/recipes/29407-tuna-melt-potato-skins