Ingredients
- 1 can 1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
- OR 8 to 10 oz. skinless, boneless salmon (canned or pouched),
- drained and chunked
- 6 6 large, unpeeled Russet potatoes (about 3 pounds total)
- 4 cups 4 cups (3 ounces) lightly packed baby spinach leaves
- 1 Tablespoon 1 Tablespoon finely minced fresh garlic
- 1/4 cup 1/4 cup milk
- 1/3 cup 1/3 cup regular or fat-free sour cream
- 1/2 cup 1/2 cup shredded Swiss cheese
- 1/4 cup 1/4 cup shredded Parmesan cheese
- 1 teaspoon 1 teaspoon salt
- 1/4 teaspoon 1/4 teaspoon black pepper
- Grated cheese for sprinkling on top
Servings:
Units:
Instructions
- Preheat an oven to 400F. Wash and prick the potatoes and bake for 45 to 55 minutes, or until very tender and baked through. Remove from the
- oven and let sit 10 minutes. (Increase oven temperature to 425F.)
- Meanwhile, place spinach and garlic in a large microwavable container. Cover loosely with lid or plastic wrap. Microwave on high for about
- 1 to 2 minutes or until spinach is just barely wilted. Remove from microwave and set aside.
- In a mixer with a paddle attachment, mix the milk, sour cream, cheeses, salt and pepper.
- After the potatoes have cooled for 10 minutes, cut the tops off (lengthwise) and scoop out the hot potato pulp with a spoon, leaving a
- 1/2-inch shell. (Scoop the pulp from the tops, too, then discard the skin from the tops.) Add the pulp to the mixer bowl and mix until
- evenly combined but not over-whipped. Then add the wilted spinach mixture and salmon and stir in to combine.
- Scoop the mixture back into the potato shells, dividing it evenly and piling up. Sprinkle with a little more cheese if desired. Put the
- potatoes on a baking sheet and bake for about 20 to 25 minutes or until golden and heated through.
- Cook's tip: This recipe makes 6 large portions that are hearty enough as a main course when served with a salad. Cut in half if serving as
- an accompaniment but be sure to let them rest 5 minutes before doing so and cut with a serrated knife. This makes a fun surf turf dinner
- when paired with a steak.
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