Twice-baked potatoes are a treat any day. But during the holidays, when entertaining can get to be a little hectic, it’s nice to have some things that can be made ahead of time. And twice-baked potatoes are definitely in that category.
Here’s a twice-baked potato recipe that contains some of the usual ingredients but with a little something different — salmon and spinach. The potatoes can be served whole as a meal with a salad or cut in half and used as a side.
Alaska Salmon Florentine Stuffed Potatoes
1 14.75-ounce can 2 7.5-ounce cans traditional pack Alaska salmon or 8 to 10 ounces skinless, boneless salmon (canned or pouched), drained and chunked
6 large, unpeeled russet potatoes (about 3 pounds total)
4 cups (3 ounces) lightly packed baby spinach leaves
1 tablespoon finely minced fresh garlic
¼ cup milk
1/3 cup regular or fat-free sour cream
½ cup shredded Swiss cheese
¼ cup shredded Parmesan cheese
1 teaspoon salt
¼ teaspoon black pepper
Grated cheese for sprinkling on top
Preheat an oven to 400 degrees. Wash and prick the potatoes and bake for 45 to 55 minutes, or until very tender and baked through. Remove from the oven and let sit 10 minutes. (Increase oven temperature to 425 degrees.)
Meanwhile, place spinach and garlic in a large microwavable container. Cover loosely with lid or plastic wrap. Microwave on high for about 1 to 2 minutes or until spinach is just barely wilted. Remove from microwave and set aside.
In a mixer with a paddle attachment, mix the milk, sour cream, cheeses, salt and pepper.
After the potatoes have cooled for 10 minutes, cut the tops off (lengthwise) and scoop out the hot potato pulp with a spoon, leaving a ½-inch shell. (Scoop the pulp from the tops, too, then discard the skin from the tops.) Add the pulp to the mixer bowl and mix until evenly combined but not overwhipped. Then,add the wilted spinach mixture and salmon and stir in to combine.
Scoop the mixture back into the potato shells, dividing it evenly and piling up. Sprinkle with a little more cheese if desired. Put the potatoes on a baking sheet and bake for about 20 to 25 minutes or until golden and heated through.
Cook’s tip: This recipe makes 6 large portions that are hearty enough as a main course when served with a salad. Cut in half if serving as an accompaniment, but be sure to let them rest 5 minutes before doing so and cut with a serrated knife. This makes a fun surf and turf dinner when paired with a steak.
Approximate nutritional analysis per serving: 253 calories, 11grams fat (5 grams saturated), 39 percent of calories from fat, 56 milligrams cholesterol, 25 grams protein, 15 grams carbohydrates, 6 grams fiber, 855 milligrams sodium, 379 milligrams calcium, 1,200 milligrams omega-3 fatty acids.