SMOKED SALMON STUFFED BAKED POTATOES
Step aside, bacon--these loaded baked potatoes are stuffed with smoked salmon, sour cream and chives for a fresh take on this comfort-food staple, and an easy healthy dinner.
Provided by Devon O'Brien
Categories Healthy Smoked Salmon Recipes
Time 30m
Number Of Ingredients 6
Steps:
- Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425 degrees F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
- Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
- Top each potato with some sour cream, tomato, onion, salmon and chives. Serve warm.
Nutrition Facts : Calories 256.1 calories, Carbohydrate 42.9 g, Cholesterol 18.2 mg, Fat 5.1 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 2.6 g, Sodium 230.7 mg, Sugar 3.2 g
SALMON-STUFFED POTATOES
Here's a tasty twist on twice-baked potatoes from Carolyn Schmeling of Brookfield, Wisconsin. The spuds are stuffed with a rich mixture of potato, sour cream and smoked salmon, then sprinkled with chives. They're hearty enough to be served as a main dish alongside a salad or bowl of soup.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell., In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives.
Nutrition Facts : Calories 307 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 820mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 4g fiber), Protein 11g protein. Diabetic Exchanges
SALMON-STUFFED BAKED POTATOES
A healthier alternative to most stuffed potatoes. It came from a calendar I got at the grocery store a few years ago. A meal in a spud.
Provided by Moody
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the potatoes& poke with a fork so they don't explode.
- Wrap in paper towels& cook for 10 minutes until soft.
- If your microwave doesn't have a turntable inside it, turn the potatoes yourself a few times during cooking.
- Preheat oven to 400 degrees.
- Slice a bit off the top of each potato, and scoop out the flesh, leaving a bit of a wall near the skin.
- Mash the potatoes with butter, milk, Dijon, salt& pepper until blended.
- Mix in the salmon, broccoli, lemon rind, dill& Feta then stuff the potatoes gently, so as not to break the skins.
- Put potatoes on a baking sheet& bake for 20 minutes, or until the top of the potatoes are golden brown.
ONE-PAN WATERCRESS-STUFFED SALMON WITH PARMESAN NEW POTATOES
This delicious dish makes the perfect light lunch or dinner - the salmon has been butterflied to let the tasty watercress sauce run through each slice, ensuring succulent fish
Provided by Barney Desmazery
Categories Dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat the oven to 230C/210C fan/gas 8 and line a large, shallow roasting tin with baking parchment. Tip the potatoes into a large bowl and drizzle with the olive oil, then toss well to coat. Sprinkle over the parmesan, thyme and seasoning, then toss again to cover. Tip the potatoes into the tin and spread out in an even layer. Roast for 40 mins, turning after 30 mins, until golden and just cooked through.
- Meanwhile, roughly chop the watercress and tip into a food processor or mini chopper along with the soft cheese, lemon zest and juice, the Dijon mustard or horseradish sauce and plenty of seasoning. Blitz until you have a thick, bright green sauce. Scrape into a bowl and set aside. Will keep covered in the fridge for up to a day.
- Lay the salmon out on a board, skin-side down. With your hand positioned flat on top of the fillet, carefully use a long, sharp knife to slice into it from the side, being careful not to cut straight through. Open the fillet out like a book, then spread over half the sauce to cover the surface completely. Close the fillet again to enclose the sauce. Set aside until the potatoes are ready.
- After 40 mins, toss the potatoes again and push them to the sides of the tin, leaving space in the middle for the salmon. Nestle the salmon into the middle of the potatoes, skin-side down. Drizzle with the olive oil and roast for 15-20 mins until the salmon is just cooked through. Serve straight from the tray with a few sprigs of fresh watercress scattered over and the remaining watercress sauce on the side for drizzling.
Nutrition Facts : Calories 605 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium
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