Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.
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
How to Make It
Preheat oven to 450°.
Bake potatoes at 450° for 50 minutes or until done; cool slightly.
Reduce oven temperature to 400°.
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.