Roasted potatoes with salmon and chives
3
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
These quick and simple stuffed potatoes look and taste great.
Ingredients
Canned red salmon in water, drained
1 210g can, flaked
Extra light sour cream
⅓ cup(s)
Low-fat mayonnaise
1½ tbs
Potato(es)
2 large, (sebago, scrubbed)
Red cabbage
⅔ cup(s), (50g)
Green cabbage
⅔ cup(s), (50g)
Carrot(s)
1 small, grated
Green shallot(s)
1 individual, trimmed, thinly sliced
Lemon zest
1 tsp, finely grated
Fresh dill
1 tbs, finely chopped
Capers, rinsed, drained
2 tsp
Red onion
1 small, finely chopped
Fresh chives
2 tsp, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
1. Preheat oven to 220°C or 200°C fan-forced. Pierce potatoes all over with a fork. Microwave potatoes on High (100%) for 5 minutes or until just tender (see tip). Lightly spray a baking tray with oil. Place potatoes on prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and golden.
2
2. Meanwhile, combine cabbages, carrot, shallot and mayonnaise in a bowl. Refrigerate coleslaw until required.
3
3. Cut a thin slice from the top of each baked potato and discard. Using a teaspoon, scoop the flesh into a medium bowl. Add zest, sour cream, dill and capers and mash until smooth. Stir in salmon and onion. Season with salt and freshly ground black pepper.
4
4. Spoon salmon mixture into potato jackets, packing the mixture in tightly and piling the remainder on top. Sprinkle with chives and serve with coleslaw.
5
Tip: If you don’t have a microwave, spray potatoes with oil and wrap in foil. Bake for 30 minutes, then unwrap and bake for 30 minutes or until tender.
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