Tuna Stuffed Potatoes

Sounds nasty right? I've been savoring every last morsel of this recipe for years. I'm 22 now and I started eating these when I was about 1 1/2 old, according to mom. So a long time.
These are actually surprisingly good, despite how it sounds, its potatoes, cheese (yum so far) and tuna (?!?!?!) with a few other ingredients.

My mom found this recipe in the newspaper in "God knows what year" she was living in Redwood city at the time and had just moved out of her parents home and into a 2 room studio apartment.

She likes it because its cheap, nutritious, low calorie, and tasty!!

You will need:

4 large potatoes
1 can (6 1/2 oz.) tuna, drained
1 cup shredded cheddar cheese
1/2 c. mayonnaise
3 green onions, chopped
1/2 tsp. salt
1/8 tsp pepper

You can also add any other herbs/spices you like. Make it spicy with cayenne, zesty with dill, savory with garlic or spunky with cumin.

Then you need to preheat your oven to 350 F. Microwave those potatoes (be sure to poke a few holes to vent) in high for 8 minutes on a plate. Flip them around and microwave for another 8 minutes. Let cool for about 15 minutes. (Make sure they are cooked thoroughly otherwise they will get mushy after you bake them. Eww.) With a paring knife slice an oval shape in the top of the potatoes and peel the oval flap of skin off. using a spoon carve out the pulp and save in a medium sized bowl for later. You want to leave a 1/4 inch thick shell. You should have 4 little potato boats now. Now that you have a bowl of potato pulp mash it up and add in the drained tuna, 1/2 c shredded cheddar cheese , mayo, onions, and seasonings. Mix well and restuff the shells with the mixture. Sprinkle the remaining cheese on top of the mound. Place on a baking sheet or a Pyrex glass dish. (Saves the extra baking sheet from having to be washed. Come now, lets be green.) Bake for 30 minutes or until hot. This serves 4 but when my parents were first married my mom used to make 4 of these and they'd eat them for dinner and then for lunch as leftovers the next day. They reheat just fine.

Also a little serving tip: What many people may do by instinct, especially children, is to eat the cheese first and then the mixture, leaving the shell. The shell is a bit dry so I recommend slathering it with low fat or non fat sour cream.
Also it is served beautifully with asparagus, green beans and strawberries.

Bon Appetit!!!