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Twice-Baked Salmon Potatoes

Photo: Jeff Kauck; Styling: Melanie J. Clarke
Yield 4 servings (serving size: 1 potato)
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

Nutrition Information

  • calories 508
  • caloriesfromfat 30 %
  • fat 16.9 g
  • satfat 10.1 g
  • monofat 3.6 g
  • polyfat 0.7 g
  • protein 21.6 g
  • carbohydrate 69.2 g
  • fiber 7.6 g
  • cholesterol 64 mg
  • iron 3.7 mg
  • sodium 867 mg
  • calcium 200 mg

How to Make It

  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.