4 baking potatoes
1 (7 1/2 oz.) can salmon
1/2 c. yogurt or sour cream
1/4 c. diced Cheddar cheese
1 tbsp. chopped green onion
1 tbsp. fresh parsley or dill
1 tbsp. lemon juice
1/2 tsp. hot pepper sauce
Salt pepper and paprika
1/3 c. shredded Cheddar cheese

Scrub potatoes, prick with fork bake in 400 degree oven for 45 to 55 minutes or until tender when gently squeezed. In bowl, combine salmon, yogurt, diced cheese, onion, parsley, lemon juice and hot pepper sauce. Season to taste with salt, pepper, paprika. Cut 1/2 inch thick slice from top of each potato. Scoop out pulp, leaving 1/4 inch shell. Stir pulp into salmon mixture. Spoon into shells. Sprinkle with shredded Cheddar. Bake at 400 degrees for 15 to 20 minutes or until tops are crisp.