The rustic and humble russet potato is a wonderful ingredient just waiting to be transformed in some mouthwatering and unique way. Many of my favorite recipes are those that make use of simple ingredients to create a full-blown meal filled with an abundance of coziness and comfort.
Salmon stuffed potatoes are a healthy dish that potato lovers will enjoy either for lunch or dinner. Broadening our horizons and experimenting with ‘stuffing’ that give you a whole meal in one big baked potato is well worth it. Think about it: you have veggies, protein and carbs packed into one easy-to-eat and delicious package, ideal for dining solo or serving numerous people.
Rate this recipe!
| Servings |
|
Ingredients
- 2 large russet baking potatoes, scrubbed & dried
- veg oil
- salt & pepper
- 340 gm salmon fillet
- 1 large onion, cut in quarters & sliced thinly
- 250 gm mushrooms, sliced
- 270 gm broccoli florets,
- 50 gm smoked cheddar, grated
- 1-40 gm pkg McCormick Gourmet Lemon & Dill Sauce Mix
- 1/3 cup butter,
- 1 cup water
- Fresh Dill for garnish, optional
Ingredients
|
Rate this recipe!
|
Instructions
- Preheat oven to 400 F. Line a baking sheet with foil; place a wire rack over the baking sheet.
- Place the potatoes in a bowl & drizzle a bit of oil over them; sprinkle with salt & pepper. Rub oil/seasoning into their skins. Place the potatoes on the wire rack & bake for about 70 minutes or until tender when pierced with a knife. Remove from oven & allow to cool just until they can be handled. Roast salmon fillet at the same time until it flakes easily.
- While potatoes bake, place a large saucepan over medium-high heat. Pour about 1-2 Tbsp. veg oil in it & add the sliced onions plus a pinch or two of salt & pepper to caramelize to a deep golden brown, for about 20-25 minutes on a medium-low heat, stirring frequently.
- Once the onions are caramelized, remove to a dish & set aside. Add mushrooms to saucepan & sauté until moisture evaporates.
- Steam broccoli florets in microwave for about 3 minutes, just so they are tender-crisp. Grate cheese. Flake baked salmon.
- To prepare sauce, melt butter in a saucepan. Remove from heat, stir in water & sauce mix. Bring to a boil over medium heat, stirring constantly. Reduce heat & simmer 3 minutes.
Assembly & Baking
- Make a row of deep cuts in each potato from end to end, they should be just under 1/4-inch apart. Take care not to cut the potatoes all the way through. Place the potatoes in a casserole dish & sprinkle with salt & pepper to taste.
- Divide the salmon, onions, mushrooms, broccoli & cheese between the 2 potatoes. Pour the sauce evenly on top & sprinkle with smoked cheese.
- Lower oven heat to 350 F. Bake potatoes for about 30 minutes to combine flavors. Remove from oven. Garnish with fresh dill if you wish.
Recipe Notes
- The secret to making hasselback potatoes is to use a large wooden spoon. Place the potato onto the spoon & cut thin slices across the potato. The edges of the wooden spoon will stop the knife from cutting all the way through the potato.