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Salmon & Artichoke Florentine Stuffed Potatoes
YUMS FOR THE TUM12Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 5 oz. salmon (canboneless, skinless, or you could bake some salmon plain and chop up 5oz of the cooked salmon to use)
- 3 potatoes (largeRusset, unpeeled - should be ~1.5lbs total)
- 1/2 Tbsp. garlic
- olive oil
- 2 spinach leaves (cupsbaby, lightly packes - should be ~1.5 ounces)
- 2 Tbsp. milk (for those with IBS, use almond milk)
- 2 cheese (ozgoat, must be the plain chevre kind, the kind in the log, not the super soft kind)
- 3 Tbsp. plain lowfat yogurt (lactose free, I use Green Valley Organics brand)
- 1/4 cheese (cupswiss, shredded)
- 3 1/2 Tbsp. Parmesan cheese (freshly grated, divided)
- 1/2 tsp. salt
- 1/4 basil leaves (cupfresh, chopped)
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