Salmon Spuds

This is a kind of twice-baked potato, so it can take a while to put together, although you can bake the potatoes ahead of time.


Salmon Spuds

4 medium sized baking potatoes (this is all you need to begin with.)
1 15.5 oz can salmon
1/2 c milk
1/4 c butter
1/2 c parmesan cheese
1/4 c minced green onion
1/2 c frozen peas, thawed
1/2 tsp salt
1/2 tsp thyme, crumbled
dash of black pepper

1. Preheat oven to 400º F. Wash potatoes and pat dry, then oil lightly and prick with a fork. Place on baking sheet in the oven and bake 1 hour or until done. Reduce heat to 350º F.

2. Carefully cut potatoes in half and let cool while assembling other ingredients.

3. Drain salmon. I prefer to pick out the bigger chunks of bone, but they are edible. Use the edge of a spoon to break it into smaller chunks.

4. Scoop out the center of the potato halves, being careful not to break the skin. Leave about 1/8 inch around the edges. Put scooped-out bits into a bowl or large pot.

5. Add butter and mash potatoes thoroughly. Beat in milk and parmesan cheese, then stir in green onions and dry seasonings. Stir in peas and salmon last.

6. Spoon mixture into the potato skins, mounding the tops. Sprinkle a little extra parmesan cheese on top if you want. Bake at 350º F for 20-30 minutes or until nicely browned on top.

If you don't want to deal with scooping the skins, you could always cut them up and mix them in with the rest, then put the whole thing in a casserole dish. But it's fun to have those neat little potato bowls!