PO-TUNAS
4 baking potatoes
1 1/4 cups mayonnaise, divided use
1/2 cup plus 2 tablespoons grated Cheddar cheese, divided use
1/4 cup pimento, drained
1/4 cup chopped onion
2 (6-ounce) cans tuna, drained
1 egg white
Preheat oven to 400 degrees.
Scrub potatoes; pierce with a fork. Bake until tender, about 50 to 60 minutes.
When potatoes are cool enough to handle, slice off the tops. Scoop potato flesh into a large bowl. Add 1 cup mayonnaise, 1/2 cup cheese, pimento, onion and tuna; toss lightly but well.
Spoon mixture into potato shells. Return to oven; bake for 10 minutes.
Meanwhile, beat egg white until stiff peaks form. Fold in remaining 1/4 cup mayonnaise and remaining 2 tablespoons cheese.
Spoon mixture over hot potatoes. Return to oven; bake until lightly browned, about 10 minutes.
Makes 4 servings
Source: Vintage recipe clipping: Hellmann's ad
4 baking potatoes
1 1/4 cups mayonnaise, divided use
1/2 cup plus 2 tablespoons grated Cheddar cheese, divided use
1/4 cup pimento, drained
1/4 cup chopped onion
2 (6-ounce) cans tuna, drained
1 egg white
Preheat oven to 400 degrees.
Scrub potatoes; pierce with a fork. Bake until tender, about 50 to 60 minutes.
When potatoes are cool enough to handle, slice off the tops. Scoop potato flesh into a large bowl. Add 1 cup mayonnaise, 1/2 cup cheese, pimento, onion and tuna; toss lightly but well.
Spoon mixture into potato shells. Return to oven; bake for 10 minutes.
Meanwhile, beat egg white until stiff peaks form. Fold in remaining 1/4 cup mayonnaise and remaining 2 tablespoons cheese.
Spoon mixture over hot potatoes. Return to oven; bake until lightly browned, about 10 minutes.
Makes 4 servings
Source: Vintage recipe clipping: Hellmann's ad
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