Salmon-Stuffed Potato Shells Recipe

About this recipe

A hearty pescatarian dinner featuring baked potato shells filled with creamy mashed potatoes and salmon, seasoned with garlic and parsley, then baked to perfection.

Ingredients

• 50G Natoora Fresh Italian Flat Leaf Parsley
• 1 Kg Harry & Percy British Salad Potatoes
• 100 G Jumbo Garlic 100g
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• - Tata Salt

Instructions

1. 1. Preheat your oven to 400°F (200°C).
2. 2. Wash and scrub 4 large potatoes, then bake them in the oven for 45-50 minutes until tender.
3. 3. While the potatoes bake, finely chop 1 clove of garlic and 2 tsp of parsley. Set aside.
4. 4. Once the potatoes are baked, cut them in half lengthwise and carefully scoop out the insides into a mixing bowl, leaving a thin layer of potato to maintain the shell's structure.
5. 5. Mash the scooped-out potato with 1/3 cup milk, the chopped garlic, and 1/2 tsp salt until smooth. Stir in the chopped parsley until evenly distributed.
6. 6. Refill the potato shells with the mashed mixture, ensuring not to press down too firmly.
7. 7. Place the filled potato shells on a baking tray and bake at 450°F (230°C) for 10 minutes until lightly browned.
8. 8. Serve warm with a side salad or steamed vegetables for a complete meal.