Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 629 kcal | (31%) | |
| Protein | 34 g | (68%) | |
| Fat | 39 g | (49%) | |
| Carbohydrates | 31 g | (12%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 4 g | (13%) |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 4 | large Sweet potato approx. 200 g each |
| 1 cup | smoked Salmon finely diced |
| ⅞ cups | Crème fraiche |
| 2 | eggs |
| ⅔ cups | Sour cream |
| ½ cups | freshly grated Parmesan cheese |
| Nutmeg | |
| lemon juice |
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Directions
1 Preheat the oven to 250°C (230°C in a fan oven), 475°F, gas 9.
2 Wrap the potatoes in aluminium foil and bake in the oven for 25-30 minutes.
3 Meanwhile, mix together the salmon, crème fraîche, eggs, sour cream and cheese and season to taste with salt, ground black pepper, nutmeg and a dash of lemon juice.
4 Take the cooked potatoes out of the oven and turn the heat down to 200°C (180°C in a fan oven), 400°F, gas 6.
5 Remove the potatoes from the foil, split lengthways, open carefully and remove some of the middle. Stuff the potatoes with the salmon mixture, place each potato on a piece of baking parchment and tie the ends like a sweet. Return to the oven and bake for 20-25 minutes until golden brown. Take the potatoes out of the oven and serve immediately.
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