4x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
16large baking potatoes
60g½ oz butter
400g4 oz mozzarella cheese
300g3 oz Cheddar cheese, grated
8tablespoonschopped fresh chivesplus a few extra for garnish
salt and freshly ground black pepper
Instructions
Drain the salmon. Remove skin and bones, if desired and break into large chunks. Set aside
Preheat the oven to 200°C, 400°F, Gas Mark 6. Prick the potatoes with a fork, then bake for about 1 hour, or until tender. Cool for a few minutes
Halve the potatoes and scoop the flesh into a bowl, leaving the skins intact. Mash the potato flesh, then mix in the butter. Tear up the mozzarella cheese and add to the potato mixture with the chives, the salmon and most of the Cheddar cheese. Season with salt and pepper, then mix together
Pile the mixture back into the potato skins. Place on a baking sheet, sprinkle with the reserved Cheddar, then return to the oven to heat through for about 15 - 20 minutes. Serve the potatoes whilst piping hot, garnished with a few more chopped chives