Supper in a Spud
4 large baking potatoes
1 tin red sockeye salmon (213 gram tin)
1/4 cup mayonnaise
1/2 cup collage cheese
3/4 cup grated cheddar cheese
2 green onions
Bake 4 large baking potatoes
Cool a bit. Cut in half (lengthwise) and carefully scoop out the pulp (try to keep the skins intact) and mash. Put skins aside for later.
Blend salmon (bones and all). Add to potato pulp along with mayonnaise, cottage cheese, grated cheese and cut of green onion.
Spoon mixture back into the potato skins.
Bake at 400 degrees for 1o minutes
Sprinkle with paprika and put cut up strips of cheese on top (optional) and return to oven for 10 more minutes (or until cheese melts). Serve hot.
NOTE: If there are leftovers, use the next day. They warm up well.
Pairs Well With
As a young mother I was always looking for healthy, filling, economical dinners for my growing family. I found this recipe in 1982 on a Woodwards Grocery Store flyer, made it until my family expanded to five children and then forgot about it. I resurrected this recipe recently and it has become a hit once again in our empy-nester home!