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Salmon mornay baked potatoes recipe
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Prep Time:
15 minutes
Cook Time:
100 minutes
Total Time:
115 minutes
Easy individual mornay potatoes with a creamy crunch using clever shortcut ingredients to satisfy hunger quickly.
Ingredients:
  • 3 large (about 300g each) potatoes
  • 60ml (1/4 cup) milk
  • 50g butter, at room temperature
  • 410g can salmon, drained, flaked
  • 425g tub cheese pasta sauce
  • 20.00 ml chopped fresh chives, plus extra, to serve
Instructions:
  • Preheat the oven to 200C/180C fan forced. Pierce the potatoes and bake directly on the oven rack for 1 1/2 hours until tender inside and crisp outside. Allow to cool for 10 minutes before proceeding.
  • Halve potatoes horizontally and gently scoop out the flesh. Pass the flesh through a sieve into a bowl. Combine with milk and 30g butter, whisking until velvety. Pipe the luscious potato mixture using a fluted nozzle in a piping bag.
  • Mix together the salmon, cheese pasta sauce, and chives in a bowl. Fill the potato shells on a lined baking tray with the salmon mixture. Top with piped potato mixture and dot with remaining butter. Bake for 10 minutes until warmed through. Then, heat the oven grill to high, and grill for 1-2 minutes until golden. Serve with a sprinkle of extra chives.

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