FILLING:

1 c. mayonnaise
1/2 c. grated Cheddar cheese
1/4 c. chopped green pepper
1/4 c. chopped pimento
1/4 c. chopped scallions
2 (7 oz.) cans solid pack white tuna, drained

TOPPING:

1/4 c. mayonnaise
2 tbsp. grated Cheddar cheese
1 egg white, stiffly beaten

Scoop baked potato from shells. Lightly toss with other filling ingredients. Spoon back into shells. Heat 10 minutes at 400 degrees.

For topping: Fold mayonnaise and cheese into egg white. Spoon over hot stuffed potatoes. Heat an additional 10 minutes until lightly browned. Makes 4 servings.