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Potato-Tuna Avocados
Potato-Tuna Avocados
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Prep Time:
25 minutes
Total Time:
30 minutes
Delicious stuffed avocados with tuna, cheese, and olives for avocado lovers.
Ingredients:
  • 1/3 cup water
  • 1 can (10 3/4 oz) condensed cream of mushroom soup
  • 1 cup Betty Crocker™ mashed potatoes
  • 1/4 cup shredded Cheddar cheese (1 oz)
  • 2 tablespoons chopped pimiento-stuffed olives
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon instant minced onion
  • 1/8 teaspoon garlic powder
  • 1 can (5 oz) tuna, drained
  • 4 ripe avocados, cut lengthwise into halves
  • Paprika, if desired
Instructions:
  • In a 2-quart saucepan, gently bring the water and soup to a boil over medium heat, stirring occasionally. Add the rest of the ingredients, leaving out the avocados and paprika.
  • Arrange the avocado halves, cut sides up, in a 13x9-inch (2-quart) glass baking dish. Fill each avocado half with the potato mixture evenly. Sprinkle with a hint of paprika and carefully pour 1/4 cup of water into the dish.
  • Preheat the broiler. Broil the dish 4 to 5 inches from the heat source for 4 to 5 minutes until golden brown with melted cheese.

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