Twice-Baked Salmon Potatoes

Who doesn't like twice baked potatoes? They are so deliciously rich with butter and cheese. Oh, the frozen kind DO NOT COUNT! I am talking home made twice baked potatoes. Before I made these baked delights, I imagined the process to be too much work. I was so wrong! The only thing you have to keep in mind when making twice baked potoatoes is the timing. The spuds have to bake for about an hour before scooping out the middle and baking again for about 15 minutes. Just plan ahead a little, but as far as work goes, making twice baked potatoes is not much more difficult than mashed potatoes.

As far as making them less caloric, use fat free milk and less cheese. I usually use 2 % milk and always choose low-fat sour cream. I would not skimp too much on the butter though, as that provides some vital richness to the potatoes.

4 large baking potatoes

1/2 cup sliced green onions

1/2 cup reduced fat sour cream (I bet I use a little more)

1/3 cup milk

3 1/2 TBS butter, softened

3 TBS prepared horseradish

1/2 tsp salt

1/2 tsp freshly ground black pepper

1 (4.5 oz) package hot-smoked salmon

1/4 cup grated fresh Parmesan cheese (I know I used more, because I LOVE cheese)

1. Preheat oven to 450 degrees

2. Bake potatoes at 450 for 50 minutes or until done. Let cool slightly

3. Reduce oven temp to 400 degrees

4. Cut each potato in half lengthwise, and scoop out pulp, careful not to cut through the skin.

5. Combine potato pulp, onions, and next 7 ingredients in a large bowl. I just use my fingers to break the salmon into bits, leaving the skin behind. Mash up until smooth.

6. Spoon mixture into the potato skins and sprinkle with cheese. Bake on a cookie sheet for 15 minutes.