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| Tuna Stuffed Taters |
| 4 large russet potatoes, washed and pricked with fork 1 tablespoon reduced-fat margarine 1 can tuna packed in spring water 1 tablespoon minced onion 2 teaspoons chopped parsley 1/2 can cheddar cheese soup 2 slices American cheese, halved Salt and pepper to taste |
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| Rub the margarine all over the outsides of the potato.
Place in a 400-degree F oven and bake for about one hour or until tender.
Remove from oven and let them cool slightly. Scoop out inside of the potato,
leaving a 1-inch shell. Reserve the removed potato. Combine the drained tuna, onion, parsley, soup, reserved potato, and salt and pepper to taste. Mix well. Spoon back into the potato shells. Top with the American cheese. Return to oven and bake five minutes or until cheese melts. |
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| Serves four. |
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