Time: 1 hour 35 minutes
Complexity: easily
Quantity: 16 snacks

After grilling the salmon, crumble the flesh and serve it as an appetizer on baked potato skins with fried wild mushrooms and fresh herbs. This flavor combination will delight everyone, especially if you use a mixed mushroom mixture.

Ingredients:

• 4 large potatoes
• 1 cup grated cheddar
• 220 g lightly salted salmon, fried wild mushrooms or chopped parsley, for topping

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, salmon, cheddar cheese, mushrooms, parsley

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Preparation:

Step 1
• Prepare the topping ingredients: crumbled grilled salmon, fried wild mushrooms, chopped parsley and chives.
Step 2
• Prepare potato skins:
  
  Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into 4 pieces lengthwise and scoop out the flesh, leaving 0.5 cm (1/4 inch) thick skins. Brush both sides of the skins with melted butter and season with salt and pepper.
Step 3
• Bake skin-side up at 450°F (230°C) until crispy, about 15 minutes. Top with any desired toppings.
  
  For cheese rinds, turn the baked skins over, sprinkle with 1 cup of grated cheddar and bake for another 5 minutes.

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