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Prep 25min
Total30min
Servings8
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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
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Steps
1
In 2-quart saucepan, heat water and soup to boiling over medium heat, stirring occasionally. Stir in remaining ingredients except avocados and paprika.
2
Place avocado halves, cut sides up, in 13x9-inch (2-quart) glass baking dish. Divide potato mixture among avocado halves. Sprinkle with paprika. Pour 1/4 cup water into pan.
3
Set oven control to broil. Broil with tops 4 to 5 inches from heat 4 to 5 minutes or until light brown and cheese is melted.
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Avocados are a New World food, discovered by Hernando Cortés in 1519 and long enjoyed by the Aztecs and Mayans throughout Latin America.
To seed an avocado, cut the avocado in half lengthwise around the seed; twist halves gently to separate. Hit the seed with the sharp edge of a knife. Grasp the fruit, then twist the knife to loosen and remove the seed.
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