4 lg. or 6 med. russet potatoes, baked
1 c. diced celery
1/2 c. finely chopped green onionssm. jar sliced pimiento
1 can water-packed tuna, drained
2 c. grated Velveeta cheese

While the potatoes are baking, combine the remaining ingredients in a large bowl.

As soon as the potatoes are done, make a slit in the top, pushing the ends of the potato to open. Remove the hot potato flesh with a spoon. Do this step quickly so that the hot potato will melt the cheese. Mix the mashed potato with the tuna mixture and fill the potato skins. Place potatoes back in a 350 degree oven for 10-15 minutes or until hot.