1 7 1/2-ounce can Alaska salmon
4 7-ounce baking potatoes
1 cup shredded Monterey jack cheese
1/4 cup milk
1 egg, beaten
2 tablespoons margarine
2 tablespoons minced onions
2 tablespoons diced green chiles
1/8 teaspoon black pepper
Servings: 4
1. Drain and flake salmon. Set aside.
2. Pierce potato skins several times with a fork. Place in microwave oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside.
3. Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on HI power, 4 - 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted.
Servings: 4
4 7-ounce baking potatoes
1 cup shredded Monterey jack cheese
1/4 cup milk
1 egg, beaten
2 tablespoons margarine
2 tablespoons minced onions
2 tablespoons diced green chiles
1/8 teaspoon black pepper
Servings: 4
1. Drain and flake salmon. Set aside.
2. Pierce potato skins several times with a fork. Place in microwave oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside.
3. Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on HI power, 4 - 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted.
Servings: 4
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