66. TUNA-AND-BACON STUFFED BAKED POTATOES

makes 4-8 servings

4 large baking potatoes (about 12 oz. each)
1/4 cup (1/2 stick) unsalted butter, at room temperature
3/4 cup sour cream
1/2 cup coarsely chopped fresh chives or chopped green onion tops
1 teaspoon salt
freshly ground black pepper
1/8 teaspoon cayenne pepper, plus extra for garnish
4 crisp-cooked bacon slices, very coarsely diced
1 can (about 6 oz.) solid light tuna packed in olive oil, well drained and broken into large chunks
melted butter for brushing

Preheat the oven to 425˚. Line a baking sheet with aluminum foil.

Bake the potatoes for 1 hour or until tender. Remove from the oven, let cool to the touch, then cut in half lengthwise. Carefully scoop out most of the potato flesh from each half, leaving 1/4-inch-thick shells. Mash the hot potato flesh with the butter and sour cream in a medium bowl. Gently stir in the chives, salt, pepper to taste, cayenne, bacon, and tuna. Spoon the mixture back into the potato skins and brush the tops with a little melted butter. Sprinkle with cayenne pepper, if desired.

Place the stuffed potatoes on the prepared baking sheet and bake for 15 minutes, or until heated through and crusty on top. Let the potatoes cool slightly before serving. Pass the pepper mill.

From: Take a Tin of Tuna by Joie Warner. San Francisco: Chronicle Books (85 Second Street, San Francisco, CA, 94105), p. 39.