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Salmon Stuffed Potatoes
Ingredients:
4 baking potatoes
1 can & 3/4 oz.) salmon
Milk
2 Tbs. butter
1 egg, beaten
1 c. shredded Monterey Jack cheese , diced
2 Tbs. minced onion
2 Tbs. diced green chilies
1/8 tsp. pepper
4 baking potatoes
1 can & 3/4 oz.) salmon
Milk
2 Tbs. butter
1 egg, beaten
1 c. shredded Monterey Jack cheese , diced
2 Tbs. minced onion
2 Tbs. diced green chilies
1/8 tsp. pepper
Directions:
Prick potato skins and bake at 400 degrees for 50 minutes or until tender. Cut in half lengthwise; scoop out potato and mash leaving shell intact. Drain salmon, reserving liquid; flake. Add milk to reserved liquid to equal 1/4 c.; combine with potato, butter, egg, 1/4 c. cheese, onion, chillies and black pepper. Fold in salmon. Spoon mixture into potato shells. Bake at 375 for 20 minutes or until filling is lightly browned. Sprinkle with remaining cheese; bake 5 minutes longer.
Makes 4 Servings
Prick potato skins and bake at 400 degrees for 50 minutes or until tender. Cut in half lengthwise; scoop out potato and mash leaving shell intact. Drain salmon, reserving liquid; flake. Add milk to reserved liquid to equal 1/4 c.; combine with potato, butter, egg, 1/4 c. cheese, onion, chillies and black pepper. Fold in salmon. Spoon mixture into potato shells. Bake at 375 for 20 minutes or until filling is lightly browned. Sprinkle with remaining cheese; bake 5 minutes longer.
Makes 4 Servings
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