Alaska Salmon Florentine Stuffed Potatoes - Featured Recipe -
Featured Recipes

Alaska Salmon Florentine Stuffed Potatoes

Step 1
6 • large, unpeeled Russet potatoes (about 3 pounds total)
4 cups • lightly packed baby spinach leaves
1 tbsp • finely minced garlic
1/4 cup • Milk
1/3 cup • regular or fat-free sour cream
1/4 cup • shredded Swiss cheese
1/4 cup • shredded Parmesan cheese
1 tsp • Salt
1/4 tsp • Black pepper
1 • can (14.75 ounces) or 2 cans (7.5 ounces each) traditional pack Alaska Salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
• Grated cheese for sprinkling on top
Preheat oven to 400F. Wash and prick the potatoes and bake for 45 to 55 minutes, or until very tender. Remove from

oven and let sit 10 minutes. (Increase oven temperature to 425F.)

Place spinach and garlic in a large microwavable container; cover loosely with plastic wrap. Microwave on high for 1 to

2 minutes or until spinach is just barely wilted. Remove from microwave and set aside.

In a mixer with a paddle attachment, mix the milk, sour cream, cheeses, salt and pepper. Cut the tops off cooled potatoes

(lengthwise) and scoop out the potato pulp, leaving a 1/2-inch shell. Add the pulp to the mixer bowl and mix until evenly

combined but not over-whipped. Then add the wilted spinach mixture and salmon and stir in to combine.

Scoop the mixture back into the potato shells, dividing it evenly and piling up. Sprinkle with a little more cheese, if desired.

Place potatoes on a baking sheet and bake for about 20 to 25 minutes or until golden and heated through.


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