|
PEGGY’S SALMON-STUFFED POTATOES
|
|
Category |
|
Entrees - Maindishes
|
Sub
Category |
|
Vegetarian
|
|
|
|
|
|
|
Ingredients |
|
|
|
|
|
|
|
|
|
|
|
4 baking potatoes
|
|
1 can salmon [incl. Liquid]
|
|
2 Tbl margarine, melted
|
|
1 egg
|
|
3 Tbl parmesean
|
|
¼ teas pepper
|
|
½ teas salt
|
|
3 Tbl chopped green onions
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Instructions |
|
|
Bake potatoes, cool, cut in half & scoop out.
|
|
|
Combine liquid from canned salmon with enough milk to make ¼ c. Add to melted margarine, egg , cheese & potato & mix well.
|
|
|
Fold in salmon & green onions & return mixture to potato skins.
|
|
|
Bake about 20 minutes – or until light brown – at 375.
|
|
|
Serving
Suggestions |
|
[As an alternative, add peas to the mixture] [You can use leftover fresh salmon, when available]
|
|
Originally Submitted
3/3/2008
|
|
|
|
0 Out of 5 from
0 reviews
You can add this PEGGY’S SALMON-STUFFED POTATOES recipe to your own private DesktopCookbook.
|