6 med. baking potatoes (well baked)
1 (12 1/2 oz.) can tuna (drained)
3 tbsp. mayonnaise
2 tbsp. sour cream
6 tbsp. creamy ranch salad dressing
1 tbsp. Parmesan (grated)
1/8 tsp. oregano
1/8 tsp. salt
3 cheese slices, diced or shredded (Cheddar or Swiss)
4 cheese slices cut into strips (Cheddar or Swiss)

Wash potatoes and bake them until they are soft. After potatoes have slightly cooled, cut them in half lengthwise. In a large bowl, combine the tuna with the mayonnaise. Scoop out the inside of each potato half, leaving approximately 1/4 inch of potato around the skin so that the skin maintains its shape. Add the scooped-out potato to the tuna mixture. Add the sour cream, ranch dressing, Parmesan, oregano, salt and diced cheese to the tuna/potato mixture and combine thoroughly.

Arrange the empty potato shells side-by-side in a 9 1/2 x 12 inch baking dish. Scoop the tuna/potato mixture generously into each potato shell. Cut cheese slices into strips to fit over the top of each filled potato shell. Sprinkle lightly with additional Parmesan cheese. Bake uncovered at 350 degrees for approximately 20 to 30 minutes, or until cheese is slightly brown and bubbly. Makes 12 "boats".