Who doesn’t love a twice baked potato? Add salmon and you step your meal up a notch or two. Maybe 10! If you’re feeling extra crazy add even more salmon!
Twice Baked Salmon Potatoes Recipe
Ingredients
- 4 large baking potatoes
- 3 T butter
- 3 oz cream cheese
- 1/4 cup sour cream
- 1/2 t salt
- 1/4 t pepper
- 1/4 t onion powder
- 1/4 cup milk
- 7 oz. salmon
- paprika garnish
- shredded cheese
Instructions
- Preheat oven to 400 degrees
- Scrub potatoes, rub them with olive oil and sprinkle with salt. Poke each several times with a fork and bake for 60 minutes, or until tender. Cool slightly.
- In large mixing bowl combine butter, cream cheese, sour cream, salt, pepper and onion powder well
- Cut baked potatoes in half lengthwise, being careful to leave skin unbroken
- Scoop out the inside of the potatoes with a large spoon, leaving a layer of potato attached to the inside of the skin. You don’t want the potato to collapse. Place potato skin shells back on the baking sheet
- Put scooped out potato in the mixing bowl and combine it with the cream cheese mixture adding milk as needed until you reach a slightly stiff consistency
- Using a spoon or as I prefer, an ice cream scoop, spoon the potato mixture into each potato shell
- Sprinkle with cheese and return to the oven for an additional 15-25 minutes, until potatoes are hot throughout and cheese is melted
Freezing Directions
adapted from food.com
- Cover potatoes with plastic wrap, place on baking sheet in the freezer, and wait until potatoes are completely frozen. Once frozen remove the baking sheet, wrap in a resealable plastic sandwich bag.
- Store in the freezer up to 3 months.
- TO COOK: Preheat oven to 350. Place each potato on the baking sheet and loosely cover with aluminum foil. Bake for 45 minutes. Uncover and bake an additional 15 minutes, or until potatoes are hot. {don’t over bake}
