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Salmon Stuffed Potatoes

21st.Century.Chef's picture
Ingredients
  Potatoes 6 Large, baked
  Corn oil margarine 2 Tablespoon
  Fresh mushrooms 1 1⁄2 Cup (24 tbs), chopped
  Fresh parsley 1 Tablespoon, chopped
  Canned red salmon 16 Ounce, drained (1 Can)
  1% milk 2⁄3 Cup (10.67 tbs)
  Onion 1 Medium, chopped
  Salt To Taste
  Pepper To Taste
Directions

Preheat oven to 350 degrees.
Slice tops of potatoes; scoop out pulp, reserving shells.
Into a mixer bowl place potato pulp.
In a skillet over medium heat melt margarine.
Add mushrooms.
Saute until moisture evaporates.
Add parsley.
Into potato shells spoon mushroom mixture.
To potato pulp add salmon and milk.
Beat until smooth.
Add onion and salt and pepper.
Spoon into potato shells.
On a baking sheet place stuffed potatoes.
Bake until heated through.
Garnish with fluted mushrooms.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Dish: 
Stuffing
Ingredient: 
Salmon
Interest: 
Quick, Healthy

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