|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 400°F. 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 425°F.)
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.