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“For a light lunch or supper.”
9hrs 30mins

Ingredients Nutrition


  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 ½ 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 ¼ cup cheese.
  8. Cover and cook on HIGH for 45 minutes to 1 hour.
  9. Remove carefully and serve.

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