8 lg. baking potatoes
2 tbsp. butter
2 can (7 oz.) tuna, drained
1 tbsp. grated onion
1 tbsp. chopped parsley
1 (10 3/4 oz.) can 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 degrees. 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.

4. 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.