Twice-Baked Salmon Potatoes

Recipe Summary

  • Preparation: Easy
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Yield: 4 servings


  • 4 large MicroBaker Potatoes
  • ½ cup green onions, sliced
  • ½ cup reduced-fat sour cream
  • ⅓ cup fat-free milk
  • 3½ Tbsp butter, softened
  • 3 Tbsp prepared horseradish
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • 1 (4½ oz) package hot-smoked salmon
  • ¼ cup fresh Parmesan cheese, grated


  • Preheat oven to 400°F.
  • Following MicroBaker potato instructions on the package, place unopened, sealed MicroBaker potato in microwave.  Do not put puncture holes in wrap! Cooking 2 potatoes at a time, cook 12-14 minutes.  Cooking times may vary.  Potatoes may whistle in microwave.  Use caution when removing MicroBaker potatoes from microwave, they will be hot! Pull easy open strip and let cool.
  • Cut each potato in half lengthwise, and scoop out pulp, leaving a ¼ inch thick shell. Combine potato pulp, onions, and next 7 ingredients in a large bowl, stirring until blended. Spoon potato mixture into shells. Sprinkle cheese evenly over potatoes. Bake at 400°F for 15 minutes or until thoroughly heated.

Source: Cooking Light Magazine, March 2007 issue