Cheesy salmon and leek stuffed potato skins

Updated at: Sun, 10 Sep 2023 20:12:02 GMT

Step 1

Poke holes with a fork in the potatoes, then microwave for 5 minutes. Place them on a baking tray, then cook at 200°C (180°C fan) for 30 minutes.

Step 2

Meanwhile, chop leek into rounds, then quarter and roughly separate layers.

Step 3

Heat butter in a pan, then add leeks and season with parsley, salt and pepper. Fry on medium heat until leeks are soft and lightly browned. Transfer to a small bowl.

Step 4

Roughly chop cabbage and slice spring onions. Put the cabbage and whites of the spring onions in the pan, with a little more butter if necessary, and cook on low heat until the cabbage is soft.

Step 5

Dice the pepper, then shred the salmon into a large bowl. Add the leeks, pepper and cabbage mixture, and mix with the lemon juice.

Step 6

Halve the cooked potatoes, then scoop out the insides with a spoon, and add to the bowl. Set the potato skins aside.

Step 7

Mix the ingredients together, then add a dash of milk or cream, and around 50g of the cheese. Mix until fully combined - the mixture should be sticking to itself but not the bowl.

Step 8

Spoon the mixture into the potato skins, making sure to pack it in and load up the skins, using all the mixture. Place the remaining cheese on top.

Step 9

Return the loaded skins to the oven and cook for a further 10-15 minutes, to ensure the cheese is melted and the skins are crispy.

Step 10

Serve with salad leaves like spinach, and enjoy!

1 liked

0 disliked

Delicious

Fresh

Go-to