Budget > Potatoes > Seafood > Side Dishes > Salmon-Stuffed Potatoes >
4 large russet potatoes
1/2 C green onions, sliced
Butter or margarine
Salt & black pepper to taste
1 can (5.5 oz) pink salmon, drained
Bake or microwave the potatoes until the insides are cooked and mostly soft. Cut a length-wise slice on top of each potato. Using a grapefruit spoon or a small teaspoon, scoop out potato flesh from the "lid" and the insides. Place the "flesh" into a bowl. Be careful when scraping inside of the potatoes; the skin is very thin and has a tendency to break easily. Mash the potatoes with butter, salt and black pepper. Add enough milk to make the mixture smooth and firm. Add sliced green onions into mashed potatoes; mix well. Stir in drained salmon. Re-stuff potatoes, generously heaping on top. Warm in oven or microwave until potato is re-heated. Serve.
Salmon-Stuffed Potatoes featured in the Recipes-on-a-Budget Cookbook.
Canned salmon is high in protein and contains more calcium than the fresh variety.
Food Fare Culinary Collection: The Potato
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