Twice-Baked Salmon Potatoes

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.

Yield: 4 servings (serving size: 1 potato)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 508
  • Calories from fat: 30%
  • Fat: 16.9g
  • Saturated fat: 10.1g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 21.6g
  • Carbohydrate: 69.2g
  • Fiber: 7.6g
  • Cholesterol: 64mg
  • Iron: 3.7mg
  • Sodium: 867mg
  • Calcium: 200mg

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

  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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