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

Pair these spuds with a green salad. We tested this recipe with hot-smoked salmon fillets, but the canned variety will work fine.

Recipe by Cooking Light March 2007


Credit: Jeff Kauck; Styling: Melanie J. Clarke

Recipe Summary

4 servings (serving size: 1 potato)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

508 calories; calories from fat 30%; fat 16.9g; saturated fat 10.1g; mono fat 3.6g; poly fat 0.7g; protein 21.6g; carbohydrates 69.2g; fiber 7.6g; cholesterol 64mg; iron 3.7mg; sodium 867mg; calcium 200mg.