Saturday
Salmon stuffed baked potatoes (recipe in the comments)
Broccoli with lemon butter
Cocoa almonds
Hot tea
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This is one of those amazing comfort recipes that is amazingly good for you. Not only do these potatoes have a low calorie and fat profile, but they contain salmon and all of the resultant omega-3s. If you buy wild caught canned salmon, you even lower your mercury exposure risks! It's a wonder food. Did I mention cheap? AND who doesn't love twice baked potatoes? These save especially well, and M and I love them as a picnic food. You can eat them cold or at room temperature, holding a potato half the same way you would a crispy taco. Yum Yum. When we do these on a weeknight, I preheat the oven and bake the potatoes as soon as we get home. Then they're cooked and ready to go when we're ready to cook.
Prep Notes
Difficulty: Moderate (easy technique, but a bit long to prepare due to potato baking)
Chopping: Scallions
Time: 1 hour to bake potatoes + 30 minutes
Make ahead: Absolutely
Reaction
J: "If I'm eating these can it really be camping?"
M: "The apotheosis of fish and chips."
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It's been said that the average American family is stuck in a ten dinner rut, meaning they repeat the same ten meals over and over, week after week. I can't believe that's true, so here's a forum to write about "what's for dinner?". I want to cook a wide variety of meals that are tasty, easy to prepare, inexpensive, healthy, and sustainable. Is that too much to ask? I don't think so.
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Salmon Stuffed Baked Potatoes – M & J (inspired by Cooking Light)
Serves 4
4 large russet potatoes
4 scallions, chopped
½ cup light sour cream
⅓ cup skim milk
3 ½ T butter, softened
3 T horseradish
½ t salt
½ t pepper
1 6 oz. can boneless, skinless salmon, drained and flaked
Juice from ½ a lemon
2 t Old Bay seasoning
¼ cup shredded cheese (Parmesan is best, but mozzarella or other is fine)
Preheat oven to 450 degrees. Bake potatoes for one hour or until easily pierced with a fork. Cool slightly.
Cut each potato in half lengthwise. Scoop out potato pulp into a large bowl, leaving a ¼” thick shell. Mash any big lumps out of the potato. Add scallions, sour cream, milk, butter, horseradish, salt, pepper, salmon, lemon, and Old Bay to potato. Mix well, making sure all ingredients are well distributed. Taste for seasoning.
Spoon mixture into potato halves. Place halves in an 8 x 11” pan. Sprinkle with cheese. Bake for 15 minutes or until heated through.
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