1 can (71/2 oz.) Alaska salmon 4 baking potatoes, about 7 oz. each 1 cup shredded Monterey Jack cheese 1/4 cup milk 1 egg, beaten 2 Tbs butter 2 Tbs minced onions 2 Tbs diced green chiles 1/8 tsp black pepper
Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave oven. Cook on High, 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. Bake at 350°F for 20 minutes or microwave on high power for 4 - 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on High 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
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