Preparation:
Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside.
Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on HI power, 4 F 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted. |
