Baked Salmon in Potato Shells Recipe
Potatoes are baked, scooped, and mashed with a splash of milk, then mixed with drained canned salmon and sautéed onion. Spoon the filling back into the potato shells and bake again until lightly browned. For an easy result, leave a thin layer of potato in the skins so they don’t tear while you’re scooping.
Ingredients
For the filling
Step-by-Step Method
Bake the potatoes
Heat the oven to 400°F (200°C). Wash the potatoes, prick them a few times with a fork, and bake until tender.
Prep the salmon
Drain the canned salmon and flake it gently with a fork. Remove any skin or bones if you prefer.
Sauté the onion
Melt the butter in a skillet. Cook the diced onion, stirring, until softened and fragrant.
Scoop the potato shells
When the potatoes are cool enough to handle, slice in half. Scoop out the insides, leaving a thin layer so the shells stay sturdy.
Make the filling
Mash the scooped potato with the milk. Fold in the sautéed onion and salmon, then season with salt and pepper.
Fill and bake again
Divide the mixture among the potato shells. Bake until the tops are lightly browned and heated through.
Serve
Serve hot. A simple green salad on the side keeps the plate balanced.