Twice-Baked Salmon Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine. Ingredients:
4 large baking potatoes |
1/2 cup sliced green onions |
1/2 cup reduced-fat sour cream |
1/3 cup fat-free milk |
3 1/2 tablespoons butter, softened |
3 tablespoons prepared horseradish |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 (4.5-ounce) package hot-smoked salmon |
1/4 cup (1 ounce) grated fresh parmesan cheese |
Directions:
1. Preheat oven to 450°.
2. Bake potatoes at 450° for 50 minutes or until done; cool slightly.
3. Reduce oven temperature to 400°.
4. Cut each potato in half lengthwise, and scoop out pulp, leaving a 1/4-inch-thick shell. Combine potato pulp, onions, and next 7 ingredients (through salmon) in a large bowl, stirring until blended. Spoon potato mixture into shells. Sprinkle cheese evenly over potatoes. Bake at 400° for 15 minutes or until thoroughly heated.
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