Potato Power

Serves 6

Ingredients:
6 large, pink skinned potatoes, well
washed - Desiree or Pontiac are
ideal
3 teaspoons canola margarine
3 spring onions, finely sliced
including green tops
1 tablespoon cornflour
375 mL can light evaporated milk
125 g (1 cup) reduced fat grated
cheddar cheese
415 g can pink salmon, well
drained, broken into chunks
3 tablespoons chopped parsley
Cracked pepper to taste

Method:

Prick the potatoes, place around a turntable perimeter of
a 750 to 800 watt microwave oven, cook on HIGH
for 15-20 minutes or until soft when gently squeezed.
If time allows, the potatoes could be baked in a hot oven
at 200 C for about 40 minutes instead.
Melt margarine in a saucepan, fry spring onions until
softened. Mix the cornflour with milk until smooth. Stir
into pan until sauce thickens and boils. Lower heat, stir
in cheese until melted, fold in salmon and parsley.
Season with pepper.
Either cut potatoes 1/3 across horizontally or open up and
top with the salmon mixture. Serve with iceberg lettuce,
wedges of tomato and avocado. Accompany with bread rolls.

Tips:
Potatoes can be filled with a range of mixtures –
leftovers are great, and could include Bolognaise sauce
or some Mince in Minutes – see page 23, canned Baked
Beans and grated cheddar cheese.

Nutrition information per potato:
Energy 1830 kJ
Protein 34 g
Fat 13g
Carbohydrate 45 g