4 large Idaho baking potatoes
1/4 cup sour cream
3 tablespoons butter
1/4 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (7.5-ounce) can red salmon, drained and flaked
1 teaspoon chopped fresh dill
Paprika for garnish
Preheat oven to 400°F.
Scrub potatoes then pierce skins with a fork. Bake 60 minutes, or until tender. Let cool slightly.
Slice each potato lengthwise about 1 inch deep and scoop out the pulp, placing pulp in a medium bowl. Add sour cream, butter, onion powder, salt, and pepper, and beat with an electric mixer. Add salmon and dill, and mix with a spoon until thoroughly combined.
Spoon mixture back into potato shells and sprinkle lightly with paprika.
Bake 20 minutes, or until heated through.
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