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

1. Preheat oven to 400 F. Wash potatoes. Rub skins all over with butter. Prick with fork. Bake on oven rack, 1 1/2 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.

3. Spoon lightly into potato shells, mounding 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.