1/3 cup on homemade creamy cucumber salad dressing (806 grams)
1/8 tsp salt and pepper
1/2 cup shredded Colby Monterrey jack cheese
Scrub with water potatoes, place on a microwave safe plate with paper towel. Microwave for 7-9 minutes for each side, then flip and repeat process. Cool for 5-10 minutes. Cut a thin slice of the top of each potato and place in a bowl. Scoop out the pulp, leave a thin shell.
In a bowl. mash the pulp, stir in the tuna, celery, onion, salad dressing, salt and pepper. Spoon into potato shell. Sprinkle with cheese.
Place on baking sheet, either with Pam butter spray, or baking mats. place on top rack in oven. Broil for 5-7 minutes, check it every 5 minutes, with a digital temperature Thermometer, Must read in the range of 175° to 196°. Mine took 15 minutes and it came out amazing. Your oven might be different.
Let cool for 10 minutes and enjoy. It goes great with a toss salad.