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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
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
Reviewed Feb. 18, 2011

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

MY REVIEW
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.