Salmon Topped Potatoes
|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|
|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|
|Dry mustard||1⁄4 Teaspoon|
Wash potatoes, and rub with oil.
Bake at 400Â° 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.