4 lg Baking potatoes

           Vegetable oil
      5 c  Broccoli florets (1 bunch)

      1 cn Tuna (7 oz drained, chunk)

    1/4 c  Celery, diced

    1/4 c  Green onions, chopped

    1/2 c  Mayonnaise

    1/2 c  Sour cream

      1 ts Mustard (Dijon)

      2 tb Butter, melted

      1 pn Cayenne pepper

           Salt and black pepper
  Scrub potatoes and prick skins with a fork; rub all over with vegetable
  oil. Bake in 425 F (220 C) oven for 45 to 55 minutes or until potatoes
  yeild to gentle pressure. Potatoes can also be microwaved. Meanwhile in a
  large pot of boiling water, cook broccoli, uncovered for 2 to 3 minutes or
  until tender-crisp. Drain and rinse under cold water; drain well and chop
  coursely. Place in a large bowl. Coursely flake tuna; add to broccoli along
  with celery and onions. Stir together mayonnaise, sour cream and Dijon
  mustard; set aside. Cut each potato in half lengthwise; carefully scoop out
  pulp leaving a 1/4 inch (5 mm) thick shell. Brush skins with butter; place
  on baking sheet and keep warm. In a bowl, mash potato pulp; mix in broccoli
  mixture and 3/4 cup (175 ml) of the mayonnaise mixture. Stir in the
  cayenne, salt and pepper to taste. Stuff into the potato skins, mounding
  the tops. Return to the oven and bake for 15 minutes or until steaming hot.
  Can also be microwaved. Serve with remaining mayonnaise mixture spooned
  over each potato.
  * I have not included times for the microwaves as they all vary with the
  wattage which affects cooking time.
  Canadian Living Cooking Collection