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Supper in a Spud

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Serves 4 | Prep Time 20 minutes | Cook Time 60 min

Why I Love This Recipe

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!

Ingredients You'll Need

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.

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