Name: Loaded potato with salmon
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 1 serving
Ingredients: 3/4 medium russet potato, scrubbed and patted dry; 5 oz salmon fillet, skin removed and cut into 1-inch cubes; 1/3 cup nonfat Greek yogurt; 1 tbsp shredded cheddar cheese; 1 green onions, thinly sliced; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp olive oil

Ingredients

9 items

3/4 medium russet potato, scrubbed and patted dry
5 oz salmon fillet, skin removed and cut into 1-inch cubes
1/3 cup nonfat Greek yogurt
1 tbsp shredded cheddar cheese
1 green onions, thinly sliced
3/4 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1 tsp olive oil

Instructions

Prep 15 min · Cook 45 min

Preheat the oven to 400°F. Prick the russet potato several times with a fork. Rub the skin with half the oil and a pinch of the salt. Place the potato on a baking sheet and bake until the skin is crisp and a knife slides easily into the center, about 45 to 50 minutes.
In a small bowl, toss the salmon cubes with the garlic powder, half the remaining salt, and half the pepper until evenly coated.
While the potato finishes, heat the remaining oil in a 10-inch nonstick skillet over medium-high heat. Add the salmon cubes in a single layer and cook undisturbed for 2 minutes to brown. Gently turn the pieces and cook until the fish flakes easily and is cooked through, about 2 to 3 more minutes. Remove from the heat. Done when flakes easily, 145°F.
In a small bowl, stir the Greek yogurt with a pinch of salt and the remaining pepper. Slice the baked potato open lengthwise and fluff the interior with a fork. Season the potato flesh with the last of the salt. Stir in the yogurt mixture, then top with the cooked salmon, shredded cheddar, and green onions.

Nutrition

Ingredients

Instructions

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