Prep 30 mins
Cook 9 hrs
For a light lunch or supper.
- 4 medium idaho potatoes (scrubbed and left dripping wet) or 4 medium russet potatoes (scrubbed and left dripping wet)
- 3⁄4 cup finely shredded cheddar cheese
- 1⁄4 cup milk
- 2 (6 ounce) cans tuna in water, drained (original recipe calls for one can of tuna, but I use two)
- 1⁄2 cup sour cream (reduced fat is ok)
- 1 green onion, thinly sliced
- salt, to taste
- pepper, to taste
- Prick each dripping wet potato with a fork; add potatoes to a slow cooker (do not add water).
- Cover and cook on LOW for 6-8 hours until fork tender.
- Remove potatoes from cooker using tongs; cut them in half lengthwise; scoop out the center of each half with a big spoon, leaving enough potato to keep the shell intact.
- Put the potato pulp in a bowl and add ½ cup cheese, milk, tuna, sour cream, green onion, and salt/pepper.
- Mash the filling with a fork; spoon mixture back into shells, mounding high.
- Return to slow cooker, setting down the stuffed potatoes in a single layer if possible so that they touch each other.
- Sprinkle with the remaining ¼ cup cheese.
- Cover and cook on HIGH for 45 minutes to 1 hour.
- Remove carefully and serve.