1 can (7 1/2 oz.) Alaska salmon
4 baking potatoes, about 7 ounce each
1 cup shredded Monterey Jack cheese
1/4 cup milk
1 egg, beaten
2 Tablespoons margarine
2 Tablespoons minced onions
2 Tablespoons diced green chiles (optional)
1/8 teaspoon black pepper
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 – 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted.
Makes 4 servings.
Nutrients Per Serving: Calories: 469, Protein: 24.3 g, Carbohydrates: 52.8 g, Fat-Total: 18.1 g, Cholesterol: 110 mg, Sodium: 599 mg, Dietary Fiber: 4.86 g