Recipe by Michelle S.
Another recipe I've had for years from the back of a Knorr Sauce mix. It makes a great light lunch with a salad.
Top Review by Judy from Hawaii
We enjoyed these salmon/potato boats for supper with a tossed salad. I would suggest baking the potatoes in a traditional oven. I microwaved them & the skins were a bit fragile. I was able to scoop & stuff them w/o too much trouble, but they would have been sturdier had they been baked in a conventional oven. I should have figured this one out on my own & this comment is not a criticizm of the recipe. I had a can of salmon that was twice as large as the one called for in the recipe. I decided to use it all & thought the end result was a good ratio of potato to fish. I was unable to find the sauce mix (I checked with Michelle - it was a sauce mix, not a soup mix), so I used a Knorr garlic herb sauce mix & added the juice of half a lemon at the very end. It was good, but a bit salty. Perhaps the lemon herb mix would have been less salty. All in all, a very tasty meal. Thanks, Michelle.
- 2 large baking potatoes, baked,halved lengthwise
- 1 (7 ounce) can salmon, drained and flaked
- 1 package herb and lemon soup mix, prepared
Directions See How It's Made
- Scoop out potato halves, leaving 1/4 inch shell; reserve shells.
- Mash removed potato, add salmon and 1/2 c.
- of the prepered sauce; mix well.
- Spoon filling back into shells.
- Place in a shallow baking dish.
- Bake at 325 degrees for 15 minutes or until lightly browned.
- Reheat remaining sauce and serve over potatoes.