Serves 4
1 x 418 g or 2 x 213 g cans red or pink wild Alaska salmon
4 large baking potatoes
15 g (1/2 oz) butter
100 g (4 oz) mozzarella cheese
75 g (3 oz) Cheddar cheese, grated
2 tablespoons chopped fresh chives, plus a few extra for garnish
salt and freshly ground black pepper
* 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