Cheesy Tuna-Stuffed Potatoes

• 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

1. Prick each dripping wet potato with a fork; add potatoes to a slow cooker (do not add water).
2. Cover and cook on LOW for 6-8 hours until fork tender.
3. 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.
4. Put the potato pulp in a bowl and add 1/2 cup cheese, milk, tuna, sour cream, green onion, and salt/pepper.
5. Mash the filling with a fork; spoon mixture back into shells, mounding high.
6. Return to slow cooker, setting down the stuffed potatoes in a single layer if possible so that they touch each other.
7. Sprinkle with the remaining 1/4 cup cheese.
8. Cover and cook on HIGH for 45 minutes to 1 hour.
9. Remove carefully and serve.

idaho potatoes, cheddar cheese, milk, water, sour cream, green onion, salt, pepper

Taken from www.food.com/recipe/cheesy-tuna-stuffed-potatoes-187023 (may not work)