4 (5 - 5 1/2 oz.) baking potatoes, scrubbed, pierced
1/4 c. skim milk
1/2 tsp. garlic salt
1 (6 1/2 oz.) can white tuna, water packed, drained
1/4 c. minced green onions
1/4 c. shredded cheddar cheese (1 oz.)

Line bottom of microwave oven with a paper towel. Place potatoes on towel. Microwave on 100% power (high) for 5 minutes. Turn over. Microwave on same power another 5 to 7 minutes or just until soft when squeezed. Cool. Cut a slice off top of each potato. Scoop out pulp into a large bowl, leaving 1/4" thick shell. Set shells aside.

Combine pulp, milk, garlic, salt, tuna and onion; mix well. Fill potato shells with mixture. Sprinkle with cheese. Arrange potatoes spoke fashion on a microwave safe plate. Microwave on 100% power (high) 3 to 4 minutes or until potatoes are heated through. You may garnish with 2 tablespoons sliced olives and 4 cherry tomatoes cut in half if you choose. 4 servings.