Salmon Stuffed Potatoes Recipe
Ingredients
| Potatoes | 6 Large, baked | |
| 2 tablespoons corn oil margarine | ||
| Mushrooms | 1 1/2 Cup (16 tbs), chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Salmon | 1 Can (10oz), drained | |
| Milk fat | 2/3 Cup (16 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.
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.
Chef
