Salmon On Half Shell
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Entrees A delightful baked potato shell filled with whipped potatoes and savory canned salmon, topped with grated cheese. Perfect for a comforting and hearty meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 1 hr 10 mins | None | 4 servings |
🔪 Key Equipment
- Baking sheet
- Mixing bowl
- Potato masher
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Potatoes | Large, unpeeled |
| 1 | Egg | Beaten |
| 1/3 cup | Milk | None |
| 2 tsp | Onion | Grated |
| 3/4 tsp | Salt | None |
| 3/4 cup (1/2 lb) | Canned Salmon | With liquor |
| To taste | Pepper | Desired |
| 1/4 cup | Cheese | Grated |
Instructions
Step 1: Baking and Mashing Potatoes
- Bake the 4 large potatoes at 400 degrees for about 1 hour until tender.
- When done, cut each one lengthwise and carefully scoop out the insides into a bowl, keeping the skins intact.
- Mash the potato insides until smooth.
Step 2: Mixing Filling and Refilling
- Combine the mashed potatoes with 1 beaten egg, 1/3 cup milk, 2 tsp grated onion, 3/4 tsp salt, 3/4 cup (1/2 lb) canned salmon with liquor, and pepper if desired.
- Mix together gently until smooth and fluffy.
- Refill each potato half with the mixture without pressing down.
Step 3: Final Bake
- Sprinkle over the top: 1/4 cup grated cheese.
- Return to oven and bake at 450 degrees until brown, about 10 minutes.
💡 Make-Ahead & Storage: The potato shells can be stuffed ahead of time and refrigerated for up to a few hours before adding the cheese and performing the final bake.
Original Recipe Scan
