Salmon Stuffed Potatoes

1 can (71/2 oz.) Alaska salmon
4 baking potatoes, about 7 oz each
1 cup shredded Monterey Jack cheese
1/4 cup milk
1 egg, beaten
2 Tbs butter
2 Tbs minced onions
2 Tbs diced green chiles
1/8 tsp black pepper

Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside. Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Bake at 350F or microwave on high power for 4 - 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted.

Makes 4 servings.

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