Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Category Finalist, Starters and Drinks. "I love Ireland and the country's wonderful food. When I think of Irish food, the first items that come to mind are potatoes, salmon, and cheese." --Abigail McMahon, Sherman Oaks, CA

Abigail McMahon, Sherman Oaks, CA
Recipe by Cooking Light April 2007

Gallery

Credit: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Recipe Summary

Yield:
12 servings (serving size: 1 stuffed potato half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Rub potatoes with oil; sprinkle with 1/4 teaspoon salt. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 400° for 35 minutes or until tender. Remove from oven; cool 10 minutes.

  • Cut potatoes in half crosswise; cut off a small portion of the rounded edge so the potato will stand upright. Carefully scoop out about 1 teaspoon pulp from each half, leaving the shells intact. Combine potato pulp, milk, butter, pepper, cheese, and remaining 1/4 teaspoon salt in a bowl. Spoon about 1 heaping teaspoon potato mixture into each potato shell. Arrange stuffed potatoes on a jelly-roll pan; top each with 1/2 teaspoon chopped salmon. Bake at 400° for 15 minutes or until thoroughly heated.

Nutrition Facts

96 calories; calories from fat 27%; fat 2.9g; saturated fat 1.7g; mono fat 0.6g; poly fat 0.1g; protein 3.5g; carbohydrates 13.6g; fiber 0.9g; cholesterol 8mg; iron 0.7mg; sodium 159mg; calcium 37mg.
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