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Fishy Baked Potato

with Soured Cream and Chives



225g (8oz) "ready to eat" smoked mackerel fillets, fresh or defrosted, skinned and cut into chunks
2 large baking potatoes, cooked
1 x 142ml carton soured cream with onion and chives
fresh chopped chives for garnish

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

Fishy Baked Potato


Preheat the oven to 220 C/425'F, Gas Mark 7

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

Serves 2

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

With Kind Permission The Sea Fish Industry Authority.


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