Cheesy Tuna-Stuffed Potatoes - cooking recipe

Ingredients

4 medium idaho potatoes (scrubbed and left dripping wet) or 4 medium russet potatoes (scrubbed and left dripping wet)
3/4 cup finely shredded cheddar cheese
1/4 cup milk
2 (6 ounce) cans tuna in water, drained (original recipe calls for one can of tuna, but I use two)
1/2 cup sour cream (reduced fat is ok)
1 green onion, thinly sliced
salt, to taste
pepper, to taste

Preparation

Prick each dripping wet potato with a fork; add potatoes to a slow cooker (do not add water).
Cover and cook on LOW for 6-8 hours until fork tender.
Remove potatoes from cooker using tongs; cut them in half lengthwise; scoop out the center of each half with a big spoon, leaving enough potato to keep the shell intact.
Put the potato pulp in a bowl and add 1/2 cup cheese, milk, tuna, sour cream, green onion, and salt/pepper.
Mash the filling with a fork; spoon mixture back into shells, mounding high.
Return to slow cooker, setting down the stuffed potatoes in a single layer if possible so that they touch each other.
Sprinkle with the remaining 1/4 cup cheese.
Cover and cook on HIGH for 45 minutes to 1 hour.
Remove carefully and serve.