Ingredients:
4 oz of Canned Salmon (water packed and drained)
1 Medium Sweet Potato
¼ cup Low Fat Sour Cream
¾ Tbsp Chives (chopped)
salt and pepper (to taste)
Directions:
Preheat oven to 400 °F. Rinse and drain salmon until all additional water is removed. Mix sour cream and chives in a bowl and refrigerate until needed. Pierce potato with a fork in several locations. Bake for 40 to 50 minutes in oven or 8 to 10 minutes on high in microwave, turning occasionally, until soft. Slice each potato lengthwise and spoon sour cream mixture over potato.
Top with salmon and season with salt and pepper.
Top with salmon and season with salt and pepper.
