After two days of steady rains, it is warm and sunny once again here in the mountains of Heiskell, TN. Although the weather limited outdoor activities, we had plenty of time to complete tasks on the Web and develop more ideas for future blog postings.
We received positive feedback on our last posting featuring the first of Debs Road Tested Recipes. So here another one that is not only inexpensively delicious, but also saves us additional LP expense through preparation with only a microwave and/or a toaster oven. This meal is especially tasty when served with a tossed salad.
SALMON STUFFED BAKED POTATOES
Ingredients:
- 4 large baking potatoes
- 7 1/2 oz canned salmon (skin and bones removed)
- 1/2 c sour cream
- 1/4 c chopped sharp cheddar cheese
- 1 tbsp chopped green onion
- 1 tbsp chopped dill
- 1 tbsp lemon juice
- 1/2 tsp hot pepper sauce
- Sea salt, pepper and smoked paprika
- 1/3 c shredded sharp cheddar cheese (for topping)
Directions:
- Scrub potatoes and prick with fork. Bake in either a toaster oven at 400F for 45-50 minutes or microwave for 10-15 minutes until tender when squeezed.
- In a bowl, gently combine salmon, sour cream, chopped cheese, onion, dill, lemon juice and hot pepper sauce. Season to taste with Sea salt, pepper and smoked paprika.
- Remove 1/2 in. slice from top of each potato.
- Scoop out pulp, leaving 1/4 in each skin.
- Mash pulp and stir into salmon mixture.
- Spoon mixture into potato shells.
- Top with shredded cheese
- Bake in toaster oven at 400F for 15-20 minutes until cheese is browned and bubbling.
Enjoy!
copyright 2009 Lane A Geyer
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