Salmon-Stuffed Potatoes
TOTAL TIME: Prep: 15 min. Bake: 40 min.
YIELD: 4 servings.
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.
Ingredients
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4 medium baking potatoes (about 8 ounces each)
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1/2 cup reduced-fat sour cream
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1/2 cup buttermilk
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1 tablespoon butter
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1/4 teaspoon salt
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1/8 teaspoon pepper
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4 ounces smoked salmon or lox, cut into 1/2-inch pieces
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4 teaspoons minced chives
Directions
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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.
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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.
Nutrition 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.
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