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120 pack Waitrose Duchy Organic Smoked Salmon, cut into strips
Method
Preheat the oven to 200ºC, gas mark
6. Pierce the potatoes all over with a fork
and bake for 50-60 minutes, or until tender.
Remove from the oven and leave to cool
for 10 minutes.
Meanwhile, heat 15g butter in a saucepan
over a medium heat. Add the salad onions
and a pinch of salt. Gently fry for 1 minute.
Add the spinach and fry for 2-3 minutes
more, until wilted, then tip into a bowl and
set aside
Warm the milk and remaining 15g butter
in the saucepan over a medium heat until
it reaches a low simmer. Take off the heat.
Halve the potatoes and use a spoon to
scoop the insides into the pan, leaving a
0.5cm lining of potato in each skin. Mash
the potatoes until smooth, then stir in
100g of the cheese, plus the spinach
mixture. Fold through the smoked salmon.
Increase the oven temperature to 220ºC,
gas mark 7. Place the potato skins on a
baking tray and fill with the mash mixture.
Scatter over the remaining 25g cheese and
bake for a final 10 minutes. Delicious served
with a green salad.
Cook’s tip
You can make these potato skins up to 12 hours in advance. When you get to step 3, don’t add the salmon, just cool, then chill the filling. When ready to bake, stir through the salmon, then assemble and bake as in step 4, until piping hot throughout
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,184kJ/ 521kcals
Fat
20g
Saturated Fat
12g
Carbohydrates
59g
Sugars
5.2g
Fibre
7.2g
Protein
23g
Salt
1.7g
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