Potatoes Recipe - AVOCADO BAKE

Ingredients

• 6 Medium potatoes, washed and dried

• 3 tbsp (45ml) butter

• 2 ripe avocados, peeled and sliced

• 1 tbsp (15ml) lemon juice

Filling:

• 3 tbsp (45ml) butter

• 1 tbsp (15ml) flour

• 1 tsp (5ml) powdered chicken stock

• 1 tsp (5ml) curry powder

• 1 cup (250ml) milk

• 8 oz (225g) canned salmon or tuna, drained and cones removed

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Method:

1. Bake potatoes in a 350F (180C) oven for 1 hour (or microwave on HIGH 8 minutes, let stand for 4 minutes). Remove from oven or microwave and cool. Cut one-third from the top of each potato and scoop out potato pulp, leaving 1/2 inch (1cm) thick shell.

2. Melt 3 tbsp (45ml) butter in a sauce-pan (or microwave on HIGH 30 seconds) and brush over the outside of potato shells.Bake shells in a 350F (180C) oven for 15 minutes. This step must be done in a conventional oven.

3. While shells are baking, prepare filling. Melt 3 tbsp (45ml) butter in a saucepan and stir in flour, chicken stock and rutty powder. Stir for 1 minute over medium heat, making sure there are no lumps. Remove from heat and stir in milk. Return to heat, stirring until mixture boils and thickens. Add fish.(Alternatively, microwave butter on HIGH 30 seconds. Stir in flour, chicken stock, curry powder and microwave on HIGH 1 minute. Beat in milk. Microwave on HIGH 2 minutes or until mixture boils and thickens. Stir well, then add fish).

4. Fill in the potato shells with salmon mixture and top with avocado slices sprinkled with lemon juice to prevent browning. Return to 350F (180C) oven for 15 minutes to heat through (or microwave on HIGH 2-4 minutes). 

TASTY VARIATION:

* Sprinkle grated cheese over the top and brown under broiler or in oven before serving.