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Fishy Baked Potato with Soured Cream and Chives Serves 2

Method

  1. Preheat the oven to 220°C/425°F, Gas Mark 7
  2. Halve the potatoes lengthways.  Carefully scoop the flesh out of each potato and place in a bowl. 
  3. Mix the fish and 1 x 15ml spoon (1 tablespoon) of the soured cream into the potato flesh.
  4. Return the potato mixture into the potato skins.  Place on a baking tray and cook for 5-8 minutes.
  5. Pour the remaining soured cream over the potatoes, sprinkle with chives and serve.

Tip: An ideal snack for all the family. Instead of the soured cream use natural yoghurt or crème fraîche and a few fresh chopped herbs. Use a fork to mash a portion for children 9-12 months. Not suitable for freezing.

NUTRITIONAL VALUES PER PORTION (APPROX) 844 Kilocalories;
32g Protein; 49g Fat; 73g Carbohydrate; 6g Fibre.

 

Recipe kindly donated by The Seafish Industry

 

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