Pre-cooked baby shrimp would also work well in this recipe.

Equipment Needed

Measuring cups and spoons, sauté pan, knife, cutting board and a bowl


Preheat the oven to 350°.

To make the lemon dill yogurt, mix the yogurt, 1 tablespoon dill, 1 tablespoon green onion and the juice of 1/2 a lemon in a bowl.

Season with salt and pepper to taste and mix thoroughly.  

Bake the potatoes in the oven for 60 minutes or until cooked through.

Let them cool slightly, then slice them open from end-to-end and gently squeeze on both ends causing the potato to open. 

Season the potatoes liberally with salt and pepper to taste.

Top each potato with 1/2 the reheated cooked salmon.

And 1/2 of the yogurt mixture on each potato and garnish with the remaining dill and green onion.

Serve and enjoy! 

For more Classic Comfort Foods Made Healthy from the GoodLife Kitchen try: