| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Eggs |
|
Main dish, Fish |
4 |
Servings |
INGREDIENTS
| 7 1/2 |
oz |
Canned Alaska salmon |
| 4 |
|
Baking potatoes (about 7 oz. each) |
| 1 |
c |
Monterey Jack cheese (shredded) |
| 1/4 |
c |
Milk |
| 1 |
|
Egg; beaten |
| 2 |
tb |
Margarine |
| 2 |
tb |
Minced onions |
| 2 |
tb |
Diced green chiles |
| 1/8 |
ts |
Black pepper |
INSTRUCTIONS
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 aside. Blend potato pulp with 1/2
cup cheese, flaked salmon and remaining ingredients. Spoon mixture into
potato shells. Microwave on HI power, 4 ~ 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.
Nutrients Per Serving:
Calories: 469 Protein: 24.3 g Carbohydrates: 52.8 g
Fat-Total: 18.1 g Cholesterol: 110 mg Sodium: 599 mg Dietary
Fiber: 4.86 g
Source: Light & Lively Recipes Reprinted by permission of Alaska Seafood
Marketing Institute Meal-Master compatible recipe format courtesy of Karen
Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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