Ingredients for Baked Salmon In Potato Shells
- 1 pound cooked salmon
- 4 medium russet potatoes
- 1/4 cup milk
- Onion (quantity not specified in recipe)
- 1/4 teaspoon salt and 1/4 teaspoon black pepper
- 1/4 cup breadcrumbs
- 4 tablespoons butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Salmon In Potato Shells? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Salmon In Potato Shells
- Preheat oven to 400°F (200°C).
- Wash and scrub 4 medium russet potatoes thoroughly. Pierce potatoes several times with a fork.
- Bake potatoes for 60-70 minutes, or until easily pierced with a fork.
- While potatoes bake, prepare the salmon: Flake 1 pound cooked salmon, removing all bones and skin. (You can use leftover cooked salmon or bake a salmon fillet separately.)
- Once potatoes are cool enough to handle, carefully slice off the tops and scoop out the insides, leaving about a 1/2-inch border. Set the potato shells aside.
- In a large bowl, mash the potato flesh with 1/4 cup milk, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently fold in the flaked salmon.
- Fill each potato shell generously with the salmon and potato mixture.
- Sprinkle 1/4 cup bread crumbs evenly over the stuffed potatoes.
- Dot each potato with 1 tablespoon of butter.
- Bake for 25-30 minutes, or until golden brown and heated through.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
12g
Fat
14g
Carbs
16g
