8 large baking potatoes
2 tablespoons margarine
2 cans (7-oz size) tuna, drained
1 tablespoon grated onion
1 tablespoon chopped parsley
1 can (10¾ oz) condensed Cheddar cheese soup, undiluted
¼ teaspoon paprika
2 drops Tabasco
¼ teaspoon salt
4 slices processed American cheese, halved

1. Preheat oven to 400F. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack, 1½ hours, or until tender.
2. Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco, and salt. Toss with fork, to break up tuna and to blend well.
3. 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.
4. Spoon lightly into potato shells, mounding high. Top each ½ slice cheese. Place in shallow baking pan. Bake 15 minutes, or until filling is hot and cheese is melted.

Makes 8 servings.

©️ Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.