These Microwave Salmon Stuffed Potatoes are the ultimate comfort food hack for busy weeknights. By using the microwave, you can achieve tender, fluffy potatoes in a fraction of the time required for traditional baking. The filling is a rich, savory mixture of flaked Alaska salmon, sharp Monterey Jack cheese, and a hint of spice from diced green chiles. The texture is a delightful contrast between the crispy-edged potato shell and the creamy, hot interior. It’s a satisfying, protein-packed dinner that feels indulgent but comes together in under 45 minutes. Perfect for feeding a small family or when you crave something warm and savory without the fuss of a full oven roast.
Microwave Salmon Stuffed Potatoes
Description
These Microwave Salmon Stuffed Potatoes are the ultimate comfort food hack for busy weeknights. By using the microwave, you can achieve tender, fluffy potatoes in a fraction of the time required for traditional baking. The filling is a rich, savory mixture of flaked Alaska salmon, sharp Monterey Jack cheese, and a hint of spice from diced green chiles. The texture is a delightful contrast between the crispy-edged potato shell and the creamy, hot interior. It&# 226;ÂÂs a satisfying, protein-packed dinner that feels indulgent but comes together in under 45 minutes. Perfect for feeding a small family or when you crave something warm and savory without the fuss of a full oven roast.Ingredients
Directions
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Drain the canned salmon thoroughly and flake it into small pieces with a fork; set aside.
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Pierce each potato skin several times with a fork to allow steam to escape.
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Place potatoes in a single layer in the microwave and cook on HIGH for 20 minutes, turning them halfway through, until tender when pierced.
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While potatoes cook, prepare the filling ingredients: shred cheese if not pre-shredded, beat the egg, and measure out milk, margarine, onions, chiles, and pepper.
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Once potatoes are cooked, let them cool slightly, then cut a slice off the top of each potato.
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Carefully scoop out the insides of the potatoes, leaving a 1/4-inch thick shell; place the scooped potato pulp in a large mixing bowl.
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Add the flaked salmon, 1/2 cup of Monterey Jack cheese, milk, beaten egg, margarine, minced onions, green chiles, and black pepper to the bowl with the potato pulp.
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Mash and blend all filling ingredients together until smooth and well combined.
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Spoon the salmon-potato mixture back into the hollowed-out potato shells, mounding it slightly.
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Microwave the stuffed potatoes on HIGH for 4 to 5 minutes, or until the filling is heated through.
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Sprinkle the remaining cheese over the top of each potato.
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Microwave on HIGH for an additional 45 seconds, or until the cheese is fully melted and bubbly.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 467.0kcal
- % Daily Value *
- Total Fat 24.5g38%
- Saturated Fat 5.8g29%
- Cholesterol 103.1mg35%
- Sodium 116.6mg5%
- Total Carbohydrate 17.0g6%
- Dietary Fiber 2.2g9%
- Sugars 0.8g
- Protein 39.5g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe references ingredients not listed in the primary ingredient section (Monterey Jack cheese, egg, milk, margarine, onions, green chiles, black pepper). Ensure you have these on hand for the filling.
For a crispier skin, you can finish the stuffed potatoes under a broiler for 1-2 minutes after microwaving, watching closely to prevent burning.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1-2 minutes until warmed through.
