1 can Salmon (14 3/4 oz)
6 baking potatoes, about 7 oz each
2 cups shredded mild cheddar cheese
1/2 cup milk
4 tbsps margerine
4 tbsps minced onions
1/4 tsp black pepper
Drain and flake the salmon and set aside. Pierce potato skins a few times with a fork and place in microwave. Cook until tender, about 18 minutes. cut a slice off the top of each potato and scoop out the inside, leaving 1/4 inch thick shell. Blend the potato pulp with 1/2 cup of cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on high power for 4 minutes. Sprinkle with remaining cheese and microwave 45 seconds, or until cheese is melted. You will have extra mixture. Use it for salmon patties the next day.