Directions:
- Scrub and pierce potatoes. Bake at 400° for 40-60 minutes or until tender. Cool until easy to handle. Cut a thin slice off the top of each potato and discard. Scoop out the pulp, leaving a thin shell.
- In a bowl, mash the pulp with sour cream. Stir in the buttermilk, butter salt, and pepper. Gently fold in salmon. Spoon into potato shells. Sprinkle with chives. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 174.91 Kcal (732 kJ) | ||
| Calories from fat | 80.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.96g | 14% | |
|---|---|---|---|
| Cholesterol | 27.58mg | 9% | |
| Sodium | 420.19mg | 18% | |
| Potassium | 156.43mg | 3% | |
| Total Carbs | 13.84g | 5% | |
| Sugars | 1.55g | 6% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 9.24g | 18% | |
| Vitamin C | 0.9mg | 1% | |
| Iron | 0.3mg | 2% | |
| Calcium | 99.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 117.07 Kcal (490 kJ) | ||
| Calories from fat | 54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 14% | |
|---|---|---|---|
| Cholesterol | 18.46mg | 9% | |
| Sodium | 281.24mg | 18% | |
| Potassium | 104.7mg | 3% | |
| Total Carbs | 9.26g | 5% | |
| Sugars | 1.04g | 6% | |
| Dietary Fiber | 0.79g | 5% | |
| Protein | 6.18g | 18% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.2mg | 2% | |
| Calcium | 66.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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