Microwave Salmon and Cheese Stuffed Potatoes
 
1 can  (7 1/2 ozs.) salmon
4   baking potatoes, about 7 oz. each
1 cup  shredded Monterey Jack cheese
1/4 cup  milk
1   egg, beaten
2 Tbsp  margarine
2 Tbsp  minced onions
2 Tbsp  diced green chiles
1/8 tsp  black pepper
 
Drain and flake salmon, set aside. Pierce potato skins several times with 
a fork. Place in microwave oven. Cook on high 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 high power, 4 to 5 minutes, or until heated 
through. Sprinkle with remaining cheese and microwave on high power, 45 
seconds, or until cheese is melted. Makes 4 servings. 
 
 
 
 
(ID: 79938) Mirror: rec.food.recipes: Wed, Dec 11, 2002


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