Ingredients
-
12
-
1/4
-
1/4
-
2
-
1
-
1/4
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Salmon Stuffed Red Potatoes, From Taste of Home, but the recipe originally called for trout I had salmon on hand, so that’s what used If you decide to use trout, please let me know!!, YUM! 🙂 I made these with canned pink salmon, low-fat mayonnaise and low-fat sour cream I omitted the hot sauce and added 4 cloves of minced garlic and a handful of chopped walnuts (personal taste preferences) Loved the green onions, dill and lemon juice in these: they were deliciously creamy and very flavoursome and re-heat well in the microwave so they were great for take-to-work lunches Certainly a recipe I’ll be making again Thank you so much for sharing it, Kizzikate! Made for 1-2-3 Hit Wonders , I made this using canned salmon which worked out very well, would never have thought to stuff taters with salmon but it was delicious, we enjoyed this, thanks Kizzi! Kitten:)
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Steps
|
1
Done
|
Cut Cooked Potatoes in Half, Cut Bottoms Lightly to Make Them Level. Scoop Out Pulp With a Melon-Baller, Leaving a Thick Shell in Each. |
|
2
Done
|
in Medium Bowl, Mash Pulp. Stir in Mayonnaise, Sour Cream, Onion, Dill Weed, Lemon Juice, Salt, Pepper, and Hot Sauce. Fold in Salmon. |
|
3
Done
|
Pipe This Mixture Into Potato Shells, or Use a Small Spoon. Garnish With Dill Sprigs. |
|
4
Done
|
May Reheat in Slow Oven If Desired. |
