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Salmon is one of my favorite fish. I can eat it in salmon croquettes, sushi, or grilled. I’ve never tried it with potatoes, but there is a first time for everything. I made this recipe to give a new twist to the ever so famous double baked potato. Enjoy!
4 Large Red Potatoes
4 Oz. Cream Cheese
2 Large Salmon Filets, Shredded
¼ Cup Sharp Cheddar Cheese, Shredded
½ Tbsp. Onion Powder
1 Tsp. Liquid Smoke, Hickory
1 Tsp. Minced Garlic
½ Tsp. Salt
3 Green Onions, Sliced (Separate green from white portion)
Preheat oven to 400°. Wash and dry potatoes. Rub cooking oil on outside of potatoes. Individually wrap potatoes in aluminum foil. Using fork, poke holes all around potatoes. Place on cookie sheet and bake for 50-60 minutes.
Remove from oven and using pot holder carefully unwrap potatoes and let cool. Once cool enough to touch with hands, cut potatoes in half. Keeping potato skin intact, using spoon, scoop out insides and place in medium bowl. Using fork , mash potato insides. Reduce heat of oven to 350°. Add remaining ingredients, except green stem of onions, to bowl and thoroughly mix. Scoop potato mixture back into potato skins and top with green stem of onions. Bake for 20-25 minutes or until salmon is flaky. Top with cheddar cheese and serve.