Ingredients
2 large baking potatoes1 can (6 ounces) light water-packed tuna, drained and flaked1 celery rib with leaves, finely chopped1 green onion, chopped1/3 cup creamy cucumber salad dressing1/8 teaspoon each salt and pepper1/4 cup shredded Colby-Monterey Jack cheese
Preparation
Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high until tender, turning once, 7-9 minutes. Cool slightly. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
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 until cheese is melted, 5-6 minutes.
