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| Mozzarella & Wild Salmon Stuffed Jackets |
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Recipe and image courtesy of Alaska Seafood Marketing Institute.
High protein, low fat wild salmon is perfect for when you have a snack attack!
Makes 4 servings
2 cans
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(213 g/7.5 oz) Gold Seal® red or pink wild Alaska salmon |
| 4 |
large baking potatoes |
| 15 g |
butter |
| 100 g |
mozzarella cheese |
| 75 g |
cheddar cheese, grated |
| 2 Tbsp. |
chopped fresh chives, plus a few extra for garnish |
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salt & freshly ground black pepper |
- Drain the salmon. Remove skin and bones, if desired and break into large
chunks. Set aside.
- Preheat the oven to 200°C/400°F. Prick the potatoes
with a fork, then bake for about 1 hour, or until tender. Cool for a few minutes.
- Halve the potatoes and scoop the flesh into a bowl, leaving the skins intact.
Mash the potato flesh, then mix in the butter. Tear up the mozzarella cheese
and add to the potato mixture with the chives, the salmon and most of the Cheddar
cheese. Season with salt and pepper, then mix together.
- Pile the mixture back into the potato skins. Place on a baking sheet, sprinkle
with the reserved Cheddar, then return to the oven to heat through for about
15 - 20 minutes. Serve the potatoes whilst piping hot, garnished with a few
more chopped chives.
| Nutritional Values |
Per serving:
Calories 615
Fat 21.9 g
Carbs 65 g
Protein 39 g
Fibre 8.2 g
Sat fat 10.7 g
Cholesterol 88 mg
Sodium 649 mg
Sugar 33 g
Calcium 512 mg
Source: www.calorieking.com
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