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Salmon Topped Potatoes

chef.tim.lee's picture
  Salmon 7 3⁄4 Ounce
  Chopped green onion 1⁄4 Cup (4 tbs)
  Hard cooked eggs 1
  Baking potatoes 4 Large
  Vegetable oil 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  All purpose flour 2 Tablespoon
  Milk 1 Cup (16 tbs)
  Canned salmon 7 3⁄4 Ounce
  Shredded cheddar cheese 3⁄4 Cup (12 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Hard boiled egg 1
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon

Wash potatoes, and rub with oil.
Bake at 400° for 1 hour or until done.
Melt butter in a large skillet over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in next 6 ingredients; cook, stirring constantly, until cheese melts.
Split tops of potatoes lengthwise, and fluff pulp with a fork.
Spoon topping over potatoes.

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