Baked Potato Mornay
Potatoes, Asparagus, Butter, Flour, Milk, Cheese, Shallots, Salmon. Skewer, Tray, Bake.

See Also: Recipes > Main Meals
See Also: Vegetable Recipes

Ingredients
4 large potatoes
½ bunch asparagus (chopped)
20gm butter or margarine
1 tablespoon plain flour
¾ cup low fat milk
One third cup grated cheddar cheese (low fat)
3 green shallots (finely chopped)
105gm canned salmon (drained)

Method
Pierce potato skins in several places with skewer or fork. Place potatoes on oven tray. Bake in moderately hot oven about 1 hour or until tender. Cool for 10 minutes. Cut tops from potatoes, scoop out ½ the flesh with a spoon, leaving skins intact. Combine chopped potato with filling and divide mixture between potato shells. Bake potatoes uncovered in moderately hot oven for about 15 minutes.

Filling
Boil, steam or microwave asparagus until just tender. Drain. Heat butter in pan. Stir in flour. Stir over heat until mixture is bubbly. Remove from heat. Gradually stir in milk. Stir over heat until mixture boils and thickens. Remove from heat. Stir in cheese, shallots, salmon and asparagus. Serves 4.