These twice baked salmon potatoes are magnificent. Check out how it’s made.
½ cup of sliced green onions.
¼ cup of fat-free milk.
3 tbsps of prepared horseradish.
½ tsp of freshly ground black pepper.
½ tsp of salt.
¼ cup of grated fresh parmesan cheese.
4 large baking potatoes.
½ cup of reduced-fat sour cream.
3 ½ tbsps of softened butter.
1 (4.5 ounce) package of hot-smoked salmon.
In preheated oven to 450° bake the potatoes for 50 minutes then reduce the temperature to 400°.
Cut the potatoes in half lengthwise and scoop out the pulp leaving a ¼ inch thick shell.
In a large bowl, mix together the pulp with the rest of the ingredients except for the parmesan cheese.
Fill the shells with the potato mixture and sprinkle the parmesan cheese on top.
Bake for 15 minutes and Voila!
Easy, peasy and cheesy! This makes the perfect side dish, you can make as many as you need, just double the ingredients!