TUNA POTATO SUPPER
2 large baking potatoes 1 can (6 oz.) light waterpacked tuna, drained and flaked 1 celery rib with leaves,
finely chopped 1 green onion, chopped 1/3 cup creamy cucumber salad dressing 1/8 tsp each salt and pepper 1/4 cup shredded ColbyMonterey Jack cheese Prep/total: 25 minutes Yields: 2 servings 1. Scrub and pierce potatoes, then place on a microwave-safe plate. Microwave, uncovered, on high for 7-9 minutes or until tender, turning once. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell. 2. In a bowl, mash the pulp. Stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shells. Sprinkle with cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 5-6 minutes or until cheese is melted.
EDITOR’S NOTE: This recipe was tested in a 1,100-watt microwave. NUTRITIONAL INFORMATION Amount Per Serving (1 stuffed potato): 598 calories, 25 g fat, 38 mg cholesterol, 866 mg sodium, 63 g carbohydrate, 6 g fiber, 30 g protein.