| |
Salmon Stuffed PEI Potatoes | These colorful potatoes taste as good as they look. Prepare a day ahead and serve for lunch or supper
with a tossed salad and roll.
Serves 4. |
| | Ingredients | | 4 | baked Russet PEI Potatoes | 4 | | 1/2 cup | plain yogurt or sour cream | 125ml | | | or | | | 1 cup | cottage cheese | 250ml | | 1/2 tsp | dill weed | 2ml | | 1/2 cup | sliced celery | 125ml | | 1 tbsp | minced green onion | 15ml | | 1/8 tsp | hot pepper sauce | 0.5ml | | 1 tsp | capers (optional) | 5ml | | 1 | 7 1/2 oz (213g) can of red salmon | 1 |
|
In a small bowl, combine yogurt, chives, dill, celery, green onion and hot pepper
sauce; season with salt and pepper. Set aside. Cut 1/2 inch (1cm) thick slice from top of each cooked potato.
Scoop pulp into a large bowl, leaving 1/4 inch (5mm) thick shell. Mash potato pulp.
Blend in yogurt mixture. Mix well. Fold in flaked salmon and capers. Spoon filling into potato shells.
Bake in 400 F (200 C) oven 15-20 minutes or until hot.
|
|
|
|
|
