SALMON STUFFED POTATOES
1 (71/2 oz.) can Alaska salmon
4 baking potatoes (about 7 oz. each)
1 cup shredded Monterey Jack cheese
1/4 cup milk
1 egg, beaten
2 Tbsp butter
2 Tbsp minced onions
2 Tbsp diced green chiles
1/8 tsp black pepper
Drain and flake salmon. Set aside.
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 potato shells aside.
Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells.
Microwave on high power for 4 to 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted.
Makes 4 servings |