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Baked Potatoes Stuffed With Smoked Salmon And Broccoli

fish, potatoes

4 medium baking potatoes
1 cup chopped broccoli florets
2/3 cup light sour cream
1/4 cup 2% milk
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh dill; or
2 teaspoons dried dill
1/4 cup chopped green onions; about 2 medium
3 ounces smoked salmon; chopped

Preheat oven to 425 F. Bake the potatoes for 1 hour or until easily pierced with a fork; let cool slightly. Meanwhile, in a saucepan of boiling water or in microwave, cook the broccoli for 1 minute or until tender-crisp. Drain and set aside. Cut potatoes in half lengthwise, and carefully scoop out flesh, leaving skins intact. Mash potato with sour cream and milk; stir in 2 tbsp of the Parmesan, the dill, green onions, smoked salmon and broccoli. Spoon mixture back into potato skin shells; sprinkle with remaining 2 tbsp Parmesan. Bake for 10 to 15 minutes, or until heated through.

Contributor: Rose Reisman's Enlightened Home Cooking

Yield: 4 servings

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