4 baking potatoes
1 can salmon
Milk
2 tbsp. butter
1 egg, beaten
3 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. pepper
3 tbsp. minced green onion (or 2 tsp. instant onion)
Creamy Cheese Sauce

Wash potatoes; microwave until almost tender. Wrap in aluminum foil for 5 minutes. Drain and flake salmon; save liquid. Cut potatoes in half lengthwise; scoop out pulp and mash. Add milk to salmon liquid to make 1/4 cup.

Mix potato pulp with butter, milk mixture, egg, cheese and seasonings. Fold in salmon and onion. Spoon into potato shells. Bake at 375 degrees for 20 minutes, until lightly browned. Serve with sauce.

CREAMY CHEESE SAUCE:

Melt 2 tablespoons butter. Blend in 2 tablespoons flour.

Add: 1/2 tsp. salt 1/4 tsp. dry mustard

Cook, stirring until thickened. Add 3/4 cup shredded Cheddar cheese. Stir over low heat until cheese melts.