Title: Tuna Stuffed Potatoes
Categories: Diabetic Vegetable Entree Fish
Yield: 4 Servings

4	lg	Hot baked potatoes;
1/2	c	Hot milk;
2		Green onions; with tops, minced
1		Egg;
2	tb	Butter =OR=-
2	tb	Margarine;
	ts	Salt;
	ds	Cayenne pepper;
1	md	Fresh tomato; diced
1	cn	7 oz-tuna;, drained
2	tb	Grated Parmesan cheese;
		Parsley & lemon slices; for garnish

Cut a thin slice from one flat side of each potato. Scoop out the interior of the potato into a bowl. Mash, adding the hot milk; whip until fluffy. Add the green onions, egg and butter, whipping mixture well. Season with salt and cayenne. Fold in tomato and tuna. Pile this mixture back into the potato skins, mounding it high (shells will be heaped up almost 3 inches higher). Sprinkle with Parmesan cheese. Place on baking pan. Bake at 400 degrees for 10 minutes or until potatoes are heated through. Serves 4.

You may cut this recipe in half, but still use one egg.

You may fill potatoes ahead of time. Cover and refrigerate until ready to bake. Add 3 to 4 tbsp more milk to prevent drying and bake for about 20 minutes if preparing ahead. Stuffed potatoes can also be microwaved for 3 to 4 minutes on full power. Origin: My Great Recipes See card 18.13

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