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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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The potato, be it ever so humble... Ingredients:
4 large potatoes |
125 g asparagus |
20 g butter |
1 tablespoon flour |
3/4 cup low-fat milk |
1/3 cup grated cheese |
3 chopped spring onions (green onions) |
1 (105 g) can salmon, drained |
Directions:
1. Pierce potatoes.
2. Place on oven tray and bake in mod hot oven for about 1 hour or until tender.
3. Cool 10 minutes.
4. Cut tops from potatoes, scoop out half the flesh with a spoon, leaving skins intact.
5. Combine chopped potato with filling, divide mixture between the potato shells.
6. Bake potatoes, uncovered in a mod hot oven for about 15 minutes.
7. -Filling-.
8. Boil or steam asparagus until just tender; drain.
9. Heat butter in pan, stir in flour, stir over heat until mixture is bubbly.
10. Remove from heat,gradually stir in the milk, stir over heat until mixture boils and thickens.
11. Remove from heat, stir in cheese, onions, salmon and asparagus.
12. Serve.
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