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Smoked Salmon Stuffed Baked Potatoes
“Step aside, bacon—these loaded baked potatoes are stuffed with smoked salmon, sour cream and chives for a fresh take on this comfort-food staple, and an easy healthy dinner.”
4 medium russet potatoes (about 8 ounces each)
½ cup reduced-fat sour cream
1 cup diced tomato
½ cup thinly sliced red onion
4 ounces smoked salmon, cut into 1-inch pieces
4 teaspoons chopped fresh chives
1Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425°F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
2Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don't cut all the way through. Pinch the ends to expose the flesh.
3Top each potato with some sour cream, tomato, onion, salmon and chives. Serve warm.