Unstuffed Potatoes

Preheat ovento 400 degrees. Wash the potatoes; dry; rub with oil or butter; prick skins with a fork. Bake potatoes at 400 degrees F for 1 Hour or until done.

While the potatoes are baking prepare the stuffing.

Bring 3 quarts of water to a boil and blanch broccoli florets for 1 Minute; then remove and drain well.

Cut salmon into small cubes and season with kosher salt and pepper. Heat canola oil in a large sauté pan and sauté the salmon cubes until just cooked through; about 3 Minutes. Remove from heat.

Wipe out the pan with a paper towel and prepare the sauce. Make the cheese sauce by combining the butter and flour over medium heat and then whisking in the milk. Fold in about 2 cups cheese and stir until melted. Once melted, remove from heat and fold in the cooked broccoli florets, salmon cubes, and season with more salt and freshly ground black pepper.

When the potatoes are done make two cuts across the top of the potato, in the length and width, and squeeze it from the bottom so a small pouch opens up. Return potatoes to the baking pan. Spoon the filling over the top of the potato, sprinkle with additional cheese. Put the potatoes back in the oven for another 2 Minutes until golden brown and bubbly.