Salmon Stuffed Potatoes

2 cans of salmon

4 large baking potatoes

1 Tbsp butter

100 grams mozzarella cheese

75 grams cheddar cheese

2 tsp chopped fresh chives, plus a few extra for garnish

salt and freshly ground pepper

1. Drain the salmon and break into large chunks, mashing the bones into the meat. Set aside.

2. Preheat oven to 200°C/400°F. Prick the potatoes with a fork, then bake for about 1 hour, or until tender. Cool for a few minutes.

3. Halve the potatoes and scoop the flesh into a bowl, leaving the skins intact. Mash the potato flesh and mix in 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 and mix together.

4. 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, garnishes with a few more chopped chives.

Did you know? Canned salmon is processed with the bones in, and because the canning process makes the bones soft and edible this provides an excellent source of calcium and omega-3 fatty acids. Salmon contains minerals such as iron, copper, selenium, zinc, and is a rich source of vitamin D, which helps our bodies absorb calcium into our bones.