Old MacDonald's Potato Box Recipes
Salmon-Topped Bakers Ingredients 4 FoodTrust Baking potatoes 1 tin pink or sockeye salmon (213 g/7.5 oz) 15 mL (1 tbsp) butter 15 mL (1 tbsp) flour 250 mL (1 cup) milk 250 mL (1 cup) frozen peas, cooked and drained Directions ·Bake potatoes at 200'C (400'F ) for 1 hour, or until baked through. ·Drain salmon, remove skin and mash bones if desired, to boost calcium content of dish. Break salmon into bite-size chunks with a fork. ·Melt butter in small heavy saucepan. Stir in flour over low heat; cook, but do not brown. Increase heat to medium, and add milk gradually, stirring until smooth and cooking until thickened after each addition. Use some evaporated milk to make sauce rich, if desired. · Gently stir in salmon and peas. · Cut a thin slice from top of each potato. Scoop out about half the flesh, set aside for another use, and fill the cavity with salmon and sauce. · Return to 200'C (400'F) oven for 15 minutes, or as required to reheat. Serve piping hot.

Old MacDonald's Potato Box Recipes

Salmon-Topped Bakers

Ingredients

4 FoodTrust Baking potatoes
1 tin pink or sockeye salmon (213 g/7.5 oz)
15 mL (1 tbsp) butter
15 mL (1 tbsp) flour
250 mL (1 cup) milk
250 mL (1 cup) frozen peas, cooked and drained

Directions

·Bake potatoes at 200'C (400'F ) for 1 hour, or until baked through.
·Drain salmon, remove skin and mash bones if desired, to boost calcium content of dish. Break salmon into bite-size chunks with a fork.
·Melt butter in small heavy saucepan. Stir in flour over low heat; cook, but do not brown. Increase heat to medium, and add milk gradually, stirring until smooth and cooking until thickened after each addition. Use some evaporated milk to make sauce rich, if desired.
· Gently stir in salmon and peas.
· Cut a thin slice from top of each potato. Scoop out about half the flesh, set aside for another use, and fill the cavity with salmon and sauce.
· Return to 200'C (400'F) oven for 15 minutes, or as required to reheat. Serve piping hot.