Cut the baked yams in half lengthwise and scoop the center flesh into a mixing bowl. Leave a quarter-inch of the yam intact along the skin to create a firm boat. Stir the cooked or smoked salmon into the yam along with the diced cream cheese, scallion, and rosemary garlic sprinkle. Load the stuffing mix into the yams and use a fork to press firmly and make a decorative pattern on the top. Load two halves into each bag (on top of the parchment) and seal the bags.
Conventional Oven: Preheat the oven to 450° F. Cook for 20 to 25 minutes.
Grill: BBQ on an open grill foil side down for 20 to 25 minutes. Let rest for 2 minutes before opening the bag. Garnish with fresh citrus and herbs. Follow all instructions printed on the Ready. Chef. Go! cooking bag.
Note: Ready. Chef. Go! bags allow for excellent texture and fast high heat cooking in the oven or on the BBQ grill. The results are always succulent and tender. You’ll taste the difference. Use any cooked salmon in this, poached, grilled, sauté, etc. or use smoked or canned salmon. Large chunks and lightly cooked salmon work best.