NOTE: This photo portrays real-life vacation food. This is no fancy cooking blog and I took no pains to make this look anything other than how yummy it really was :-)
WARREN FAVORITE TUNA-STUFFED POTATOES
4 large baking potatoes, scrubbed
1 can tuna, 6 1/2 oz.
1 cup shredded cheddar cheese, divided
1/2 cup mayonnaise (no cheating with the low-fat stuff here--this is important)
2 green onions, finely chopped
1/2 teaspoon salt
1/8 teaspoon pepper
Bake potatoes until tender. (Please don't take a shortcut and microwave these unless you're desperate, like after soccer practice or something. When they're baked in the oven the shells end up just as delicious as the filling.) Cut a slice off top of each. Scoop out pulp, leaving a 1/4 in. thick shell; reserve shells. Mash potato pulp. Stir in drained tuna, 1/2 c. cheese, mayonnaise, onions, salt and pepper. Stuff potato shells with mixture. If you're lucky you'll have too much mixture to pile back into the shells and you can have yourself a nice little meal of the extra 3/4 cup in the kitchen with no one looking. The part eaten in the kitchen contains no carbs.
Bake in preheated 350 oven 30 min. or until heated through. Top with remaining cheese and bake until bubbly.
I use the tops for Potato-Skin appetizers or late-night snacks, or I just bake them with cheese along with the big ones.
Serve with a veggie tray and applesauce. It has to be applesauce for some reason.
Multiplied by 6 for our dinner together last week :-)
Guard leftovers with firearms.