Twice-Baked Salmon Potatoes

Twice-Baked Salmon Potatoes Recipe
Photo: Jeff Kauck; Styling: Melanie J. Clarke
Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.
4

Worthy of a special occasion

Yield:

4 servings (serving size: 1 potato)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Julianna Grimes Bottcher,

March 2007
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