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Salmon Stuffed Potatoes Recipe
|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|
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 mg
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
Slice tops of potatoes; scoop out pulp, reserving shells.
Into a mixer bowl place potato pulp.
In a skillet over medium heat melt margarine.
Saute until moisture evaporates.
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.