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Salmon Stuffed Potatoes

  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

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: 
Side Dish
Quick, Healthy

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2506 Calories from Fat 478

% Daily Value*

Total Fat 53 g82%

Saturated Fat 10 g50%

Trans Fat 5.3 g

Cholesterol 320.6 mg106.9%

Sodium 2563.6 mg106.8%

Total Carbohydrates 363 g121.1%

Dietary Fiber 44.9 g179.8%

Sugars 33.1 g

Protein 172 g344.7%

Vitamin A 72.7% Vitamin C 652.8%

Calcium 59.4% Iron 137.5%

*Based on a 2000 Calorie diet

Salmon Stuffed Potatoes Recipe