Thursday, November 26, 2009

Baked Sweet Potato with Salmon

4 oz of Canned Salmon (water packed and drained)
1 Medium Sweet Potato
¼ cup Low Fat Sour Cream
¾ Tbsp Chives (chopped)
salt and pepper (to taste)

Preheat oven to 400 °F. Rinse and drain salmon until all additional water is removed. Mix sour cream and chives in a bowl and refrigerate until needed. Pierce potato with a fork in several locations. Bake for 40 to 50 minutes in oven or 8 to 10 minutes on high in microwave, turning occasionally, until soft. Slice each potato lengthwise and spoon sour cream mixture over potato.
Top with salmon and season with salt and pepper.

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