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Serves: 4
Cooking Time: 25 minutes

Ingredients:

• 4 MountainKing® Jumbo Russet Potatoes
• 2 cans white albacore tuna, drained (12 oz each)
• 1 can cream of mushroom soup (10 oz)
• 1/4 cup milk
• 8 oz. Velveeta cheese
• 1/4 cup green onions, sliced
• 2 cups cheddar cheese, shredded
• salt and pepper to taste

Directions:

1. Preheat oven 450 degrees.
2. Wash and dry potatoes. Place potatoes in the
   microwave (2 at a time) and cook on high 10
   minutes or until easily pierced with a fork.
   
3. Meanwhile, in a skillet over medium heat, add
   soup, milk and Velveeta. Heat until cheese melts
   then add tuna. Add salt and pepper to taste.
   
4. Add green onions and remove from heat.
   
5. Place potatoes on a baking sheet. Cut open
   and fill each with tuna mixture. Top each potato
   with cheddar cheese. Bake 5 minutes or until
   cheese is melted.