Tuna Stuffed Baked Potaotes
rec.food.cooking/Merrycom (2002)

Rub large russet potatoes with olive oil and bake at 450 about one hour or until very crispy.

While potatoes are baking, mix all together and cook until thickened:

2 cans tuna, well drained
about 1 cup sliced Spanish and green onions, sauteed
2 cups milk
1 or 2 cups of grated cheese (we like extra sharp cheddar)
1 can of mushroom soup OR just the above amount of milk thickened with 1/8th cup of cornstarch
1 pound of sliced mushrooms, sauteed
1 small red pepper and green pepper, coarsely chopped
2 stalks of celery, finely chopped
for garnish:
chopped cooked bacon
sliced green onions

Open the baked potatoes and fill with the tuna topping. Add more cheese if desired; top with chopped bacon and green onions.

TERRIFIC
Not for dieters but for those who love comfort food.
Great with a salad or coleslaw.