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Photo of Roasted potatoes with salmon and chives by WW

Roasted potatoes with salmon and chives

5
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
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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