Yield: 4 servings
|4 larges||Baking potatoes|
|300 millilitres||White sauce; ( 1/2 pint)|
|1 tablespoon||Schwartz Chives|
|½ teaspoon||Schwartz Sage|
|\N \N||Salt and Schwartz Ground Black Pepper|
|25 grams||Butter; (1 oz)|
|175 grams||Salmon; cubed and cooked (6|
|\N \N||; oz)|
|50 grams||Cooked; peeled prawns,|
|\N \N||; defrosted if frozen|
|\N \N||; (2 oz)|
Pre-heat oven to 200C, 400F, Gas Mark 6.
Bake the potatoes for 1-1¼ hours. Cool slightly before halving. Mix the Chives, Sage and seasoning into the white sauce and heat through. Scoop out the flesh from the potatoes and mash with the butter and 5 tbs sauce. Spoon back into potato skins. Mix the salmon and prawns into the remaining sauce and spoon over the potatoes.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.