Salmon-Stuffed Potatoes Recipe

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Salmon-Stuffed Potatoes Recipe
Salmon-Stuffed Potatoes Recipe photo by Taste of Home
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Salmon-Stuffed Potatoes Recipe

Read Reviews
3.5 3 3
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 4 medium baking potatoes (about 8 ounces each)
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup 1% buttermilk
  • 1 tablespoon butter or stick margarine
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces smoked salmon, cut into 1/2-inch pieces
  • 4 teaspoons snipped chives

Directions

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

Nutritional Facts

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

  • 4 medium baking potatoes (about 8 ounces each)
  • 1/2 cup reduced-fat sour cream
  • 1/2 cup 1% buttermilk
  • 1 tablespoon butter or stick margarine
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 ounces smoked salmon, cut into 1/2-inch pieces
  • 4 teaspoons snipped chives
  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.
Originally published as Salmon-Stuffed Potatoes in Light & Tasty December/January 2004, p45

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TheSamm User ID: 6805512 143812
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."

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julia f User ID: 5831139 66668
Reviewed Feb. 18, 2011

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

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asie User ID: 1549131 56125
Reviewed Mar. 6, 2010

"very easy and very delicious!"

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