2 (6 1/2 - 7 oz.) cans tuna, drained
6 med. baking potatoes
1 tbsp. butter
1 1/2 tsp. salt
Dash of pepper
1 1/2 tbsp. grated onion
1/2 c. chopped parsley
3/4-1 c. hot milk
3/4 c. grated cheese

Bake the potatoes at 425 degrees for 45 to 60 minutes or until soft. Cut a slice off the top of each potato; scoop out the insides. Mash potatoes. Add butter, seasonings and hot milk, blend well. Flake the tuna; then stir tuna into potato mixture. Stuff potato shells with tuna-potato mixture; sprinkle cheese over each filled potato. Place on cookie sheet; bake at 400 degrees for 25 to 30 minutes. (Hamburger - fried, drained and crumbled may be substituted for the tuna, use about 3/4 to 1 pound.)