8 lg. baking potatoes
2 tbsp. butter
2 (7 oz.) cans tuna, drained
1 tbsp. grated onion
1 tbsp. chopped parsley
10 3/4 oz. can condensed cheddar cheese soup
1/4 tsp. paprika
2 drops Tabasco
1/4 tsp. salt
4 slices processed American cheese

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 (I like to use microwave). Meanwhile, in medium bowl, combine tuna, onion, paprika, Tabasco and salt. Toss with fork to break up tuna and to blend well. 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. Spoon lightly into potato shells, mounding high. Top each with 1/2 slice of cheese. Place in shallow baking pan. Bake 15 minutes or until filling is hot and cheese is melted. Makes 8 servings.