Exploding Tuna, Broccoli and Cheddar Sweet Potato Skins

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Always keep a few cans of tuna on hand- it’s a great source of protein, reasonably-priced and infinitely versatile. Try this baked sweet potato, stuffed to bursting.

Tags: Intermediate, 20 Mins, Entrées, Fish, Vegetables, Baking, President's Choice Blue Menu
Serves: 4
Skill level: Intermediate
Prep time: 25  minutes
Cooking time: 70  minutes
Total: 95  minutes

Additional Information


2 sweet potatoes (about 700 g), scrubbed
1-1/2 cups (375 mL) broccoli florets
2 cans (each 170 g) PC Wild Albacore Flaked White Tuna , drained
1/4 cup (50 mL) finely chopped celery
3 tbsp (45 mL) unsalted pumpkin seeds (pepitas) or sunflower seeds
3 tbsp (45 mL) PC Blue Menu Light Mayonnaise Type Dressing
1 tbsp (15 mL) Dijon mustard
1/4 tsp (1 mL) freshly ground black pepper
2/3 cup (150 mL) PC Blue Menu Light Triple Cheddar Shredded Cheese


  1. Preheat oven to 400°F (200°C). Line baking sheet with foil.
  2. Prick sweet potatoes with a fork. Spray with cooking spray to coat. Place on prepared baking sheet. Bake in centre of oven for 1 hour or until tender.
  3. Meanwhile, in small saucepan of boiling water, cook broccoli for 2 minutes or until tender-crisp. Drain. Transfer to bowl. Stir in tuna, celery, pumpkin seeds, mayonnaise, mustard and pepper. Stir in ½ cup (125 mL) of the cheese.
  4. Halve sweet potatoes lengthwise and return to baking sheet, cut side up. Spoon tuna mixture over each potato half; sprinkle with remaining cheese. Return to oven. Bake for 10 minutes more or until cheese is bubbly.

Nutritional Information

Per serving:
460 calories
fat 15 g
sodium 430 mg
carbohydrate 48 g
fibre 7 g
protein 32 g
Excellent Source of Vitamin A
Excellent Source of Vitamin C,
Source of Fibr
Source of Calcium
Source of Iron