Baked Tuna-Stuffed Potatoes - cooking recipe

Ingredients

8 large baking potatoes
2 Tbsp. margarine
2 (7 oz. size) cans tuna, drained
1 Tbsp. grated onion
1 Tbsp. chopped parsley
1 (10 3/4 oz.) can condensed Cheddar cheese soup (undiluted)
1/4 tsp. paprika
2 drops Tabasco
1/4 tsp. salt
4 slices processed American cheese, halved

Preparation

Preheat oven to 400\u00b0.
Wash potatoes.
Rub skins all over with margarine.
Prick with fork.
Bake on oven rack 1 1/2 hours or until tender.
Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco and salt.
Toss with fork to break up tuna and to blend well.
Remove 1-inch slice from top of each potato.
Scoop out inside of potato from each slice and from potato itself, leaving a shell.
Add potato to tuna mixture, tossing to mix well.
Spoon lightly into potato shells, mounting high.
Top each with 1/2 slice cheese.
Place in shallow baking pan.
Bake 15 minutes or until filling is hot and cheese is melted.
Makes 8 servings.