4 lg. baking potatoes
1/4 c. butter
1/2 c. shredded carrots
1 can (6 1/2 to 7 oz.) water packed tuna, drained and flaked
1 c. sour cream
1 c. grated cheese
1/3 c. finely chopped scallions

Scrub potatoes, dry and prick with a fork. Bake in a 425 degree oven 55 to 65 minutes until soft. Reduce oven temperature to 350 degrees.

When potatoes are done, cut a slice from top of each. Carefully scoop out potatoes without breaking skin. Set skins aside. In a medium bowl, beat potatoes until smooth with sour cream and butter; stir in grated cheese, tuna, carrot and scallions. Spoon cheese, potato mixture into reserved potato skins.

Place potatoes on a baking sheet and bake 25 to 30 minutes or until heated through. Yield: 4 servings.