Easy, peasy potatoes
Salmon Soufflé Potatoes
So, it's Sunday night and you're contemplating whether to heat up last night's Thai takeaway, dial for a pizza or throw in the tea towel completely and eat cereal for dinner. No need to take any of these (rather Idre) options. With a few simple ingredients, you can whip up these easy baked potatoes before you can say, 'double-cheese-double-anchovies-hold-the-olives-please.'
Salmon Soufflé Potatoes
Serves 4
Ingredients
4 baking potatoes, 300-350g each
3 large eggs, separated
210g can red salmon, drained and flaked
1/2 cup grated reduced fat tasty cheese
1 tbs chopped chives plus extra to serve
Method
Preheat the oven to 200C. Scrub the potatoes and prick with a fork. Place onto an oven tray and bake for 1 hour 20 minutes, until tender when pierced. Remove from the oven, cut off the tops and scoop out the flesh (set aside flesh from 2 of the potatoes for another use), leaving a 1cm thick shell.
Mash the cooked potato and combine with the salmon, cheese, chives and egg yolks. Season to taste. Beat the egg whites until firm peaks form, and fold through the potato mixture. Spoon into the potato shells, and bake for 25 minutes, until puffed and golden brown. Serve sprinkled with extra chives.
Nutrition information per 400g serve
Energy 1670kJ
Protein 27g
Fat 14g
Saturated fat 5g
Carbohydrate 40g
Sugars 1.6g
Dietary fibre 6g
Sodium 510mg
Folate 135mcg
Iron 3.1mg
Vitamin A 65mcg
Omega-3s 1,320mg
Recipe courtesy of The Australian Egg Corporation
