Wash potatoes and rub skins all over with oleo. Prick with fork. Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until tender. Combine tuna, onion, parsley, soup, paprika, Tabasco sauce and salt. Toss with fork to break up tuna and blend well. Remove 1" slice from top of each potato. Scoop out inside of potatoes, leaving shell. Add potatoes to tuna mixture, tossing to mix well. Spoon lightly into potato shells, mounding high. Top each with 1/2 slice of cheese. Return to oven until cheese melts. Serves 8. Courtesy Telephone Pioneers BillSpalding *P CRBR 38 A
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|Serving Size: 1 Serving (476g)|
|Recipe Makes: 8|
|Calories from Fat: 107 (22%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 44.3mg||14 %|
|Sodium 400.2mg||14 %|
|Potassium 1836.3mg||48 %|
|Total Carbohydrate 70.4g||21 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 65.1g|
|Protein 24.2g||35 %|
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Calories per serving: 477
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