Baked Salmon-Stuffed Potatoes Recipe

About this recipe

A hearty and satisfying pescatarian dinner featuring baked potatoes stuffed with a creamy salmon mixture, topped with melted cheese for a comforting finish.

Ingredients

• 500 g X 2 Organically Grown Potato Combo
• 100 g Sambar Onion Peeled
• 150 g Mooz Cream Cheese
• 125 g Mooz Butter Garlic & Herbes
• 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 180 ml Mother Dairy Milk

Instructions

1. 1. Preheat your oven to 350°F (175°C). Wash and scrub 4 large potatoes, then pierce them with a fork. Bake the potatoes directly on the oven rack for about 1 hour, or until tender.
2. 2. While the potatoes bake, finely chop 1 small onion.
3. 3. Once the potatoes are done, let them cool slightly. Cut each potato in half lengthwise and carefully scoop out the flesh into a mixing bowl, leaving a thin shell.
4. 4. In the mixing bowl, combine the scooped-out potato flesh with 2 tbsp butter, 1/2 tsp salt, 1/4 tsp black pepper, the chopped onion, and 100 ml milk. Mix until smooth and well combined.
5. 5. Spoon the mixture back into the potato skins, mounding it slightly. Place the stuffed potatoes on a baking sheet.
6. 6. Sprinkle 100 g of cream cheese evenly over the tops of the stuffed potatoes. Return them to the oven and bake for 15-20 minutes, or until the cream cheese is melted and bubbly.
7. 7. Remove from the oven and let cool for a few minutes before serving. Enjoy your baked stuffed potatoes as a delicious dinner!