8 med. potatoes
1 can (6 1/2 oz.) tuna
1/4 c. chopped green onions
1/4 c. chopped parsley
1 canned green chile, seeded and chopped (optional)
3/4 c. grated Cheddar cheese
3/4 to 1 c. milk
Salt and pepper
3 eggs, separated
3 tbsp. flour

Bake potatoes in 400 degree oven 1 hour, or until tender when pierced with fork. Cut off thin slice from top of each. Carefully scoop out pulp into bowl, reserving shells. With fork, toss pulp with tuna, green onions, parsley, green chile, cheese and enough of the milk to moisten. Season to taste.

Spoon mixture back into shells, mounding tops. Place on baking pan. Bake 20 minutes more. Beat egg whites stiff. Fold in yolks, flour and dash of salt. Spoon mixture onto hot potatoes. Return to oven for 10 minutes or until topping is puffy and golden. Serve at once. Serves 8.