Here's a tasty twist on twice-baked potatoes from Carolyn Schmeling of Brookfield, Wisconsin. The spuds are stuffed with a rich mixture of potato, sour cream and smoked salmon, then sprinkled with chives. They're hearty enough to be served as a main dish alongside a salad or bowl of soup.
- 4 medium baking potatoes (about 8 ounces each)
- 1/2 cup reduced-fat sour cream
- 1/2 cup buttermilk
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 4 ounces smoked salmon or lox, cut into 1/2-inch pieces
- 4 teaspoons minced chives
- Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
- In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives. Yield: 4 servings.
Originally published as Salmon-Stuffed Potatoes in Light & Tasty December/January 2004, p45
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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