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Salmon-Stuffed Potatoes Recipe

Salmon-Stuffed Potatoes Recipe

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.
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.

Nutritional Facts

1 each: 307 calories, 7g fat (4g saturated fat), 26mg cholesterol, 820mg sodium, 52g carbohydrate (0g sugars, 4g fiber), 11g protein Diabetic Exchanges:3 starch, 1 lean meat, 1/2 fat

Reviews for Salmon-Stuffed Potatoes

Sort By :
MY REVIEW
TheSamm
Reviewed Aug. 12, 2012

"Hella good. Boyfriend and I made this together and it was one of the best potato related recipes I've ever eaten."

MY REVIEW
julia f
Reviewed Feb. 18, 2011

"OK, but not to DIE for. Nice change though."

MY REVIEW
asie
Reviewed Mar. 6, 2010

"very easy and very delicious!"

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.