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Salmon and Herb-Stuffed Potatoes
Ingredients
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3 large baking potatoes, scrubbed, lightly oiled
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3/4 cup sliced green onions
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1 tablespoon fresh dill weed, finely chopped
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1 tablespoon fresh parsley, finely chopped
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2/3 cup soft goat cheese
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2 large eggs, lightly beaten
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1/2 teaspoon sea salt
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1 dash hot sauce or to taste
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14 1/2 ounces canned sockeye salmon, drained
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1/4 cup blue cheese, crumbled
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1/4 teaspoon paprika
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freshly ground black pepper
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olive oil spray
Preparation
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Preheat oven to 400 F.
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Bake potatoes until tender when pressed with your fingers, about 1 hour. Allow to cool enough to handle.
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Cut potatoes in half and scoop potato flesh into a large bowl, then mash. Add onions, dill, parsley, goat cheese, eggs, salt, hot sauce and salmon. Continue to mash until ingredients are well combined.
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Preheat oven to 375 F. Fill potato shells, mounding up the salmon mixture above the shell. Distribute cheese crumbles on top if desired. Sprinkle with paprika, drizzle with olive oil, add black pepper to taste. Bake in preheated oven until heated through, about 30 minutes. Serve hot accompanied with a steamed green vegetable such as asparagus, beans or broccoli.
