Twice Baked Potatoes with Tuna

Seth loves muffins, I love potatoes. I use them in anything I can - soups, frittatas, side dishes, etc. The humble potato can be dressed up as a meal in and of itself. We are dairy free right now, but these would be a-mazing with some melted cheese on top.

Twice Baked Potatoes with Tuna
This is one of those "its 5:00 and I haven't been to the grocery store in a week" dinners.

4 large russet potatoes
1 can tuna
3/4 cup frozen corn
3/4 cup broccoli (can be frozen)
3/4 cup frozen spinach
ghee (or fat of choice) for sautéing
salt/pepper to taste

Preheat the oven to 425 degrees. Scrub potatoes clean, dry them with a towel, and pierce holes all around with a knife. Wrap them in foil and place on a cookie sheet. Bake for 1 hour. About 10 minutes before the potatoes are ready, heat up a medium skillet with your ghee. Saute the broccoli, spinach and corn long enough for it to heat through. Add in tuna and salt/pepper. Put everything into a large bowl. Throw in some extra ghee or butter in the bowl, for good measure.

Take potatoes out of the oven and throw away foil. Let them cool to the touch and then scoop out the middle with a spoon. Put the insides into the bowl with the veggies/tuna. Mix together. Fill each potato with mixture. This is where you could add cheese, if tolerated. Put everything back in the oven for 10 minutes. Serve.







Lunch tomorrow:
My husband was out of town the night I made this dinner, so I had extras. I diced up the potato, hard boiled some eggs, and mixed it all together with some mayo. Yum!