Of all the baked potato toppings out there, this one definitely has to be one of the most underrated. If you’ve never tried prawns (shrimp) on a jacket potato before, you’re in for a treat. Follow me…

Baked Potatoes

Whilst the topping is the star of the show, let us not overlook the importance of a cracking baked potato to bring the dish to life. Just a note as well, in the UK we often refer to baked potatoes as ‘jacket’ potatoes. Same thing.

Realistically, you can bake any variety of potato. But the best for a dish like this is an all-rounder baking potato like a Maris Piper (UK) or a Russet (US). Some supermarkets will literally have ‘baking potatoes’ too, which obviously work perfectly.

In terms of the prep, here’s what we’ve got going on:

1. Fork – pricking the potato a few times will help the moisture leave the potato as it bakes, which, in turn, helps create a nice, fluffy centre.
2. Oil – this is to create a crispy skin without it drying out.
3. Salt – since we’ll be eating the whole potato (skin and all), it’s important to generously season the outside.
4. Rub – ensure everything is evenly distributed then bake away!

Once the spuds are crispy on the outside and fluffy through the centre, it’s time to properly prepare our platform.

The worst thing you can do is slice open the potato and plonk on the topping. The potato NEEDS to be seasoned properly with lots of salt (remember, potato sucks in salt like no other). I also highly recommend a good dollop of butter too.

Marie Rose Prawns

For this recipe, we’ll be using cooked king prawns. You can of course use raw prawns, cook them up, then allow them to completely cool if you’d prefer. Further, you could use frozen prawns, just thaw them first, then cook/cool as needed.

We’ll be wrapping the prawns in a classic prawn cocktail sauce, which consists of mayonnaise, ketchup, Worcestershire sauce and lemon juice.

How to serve Prawn Baked Potatoes

Once you’ve plonked the prawns on top, you’ll want to round it off with some final garnish:

• Chives – these are essential for a final pop of flavour and colour.
• Salt & Pepper – I like to finish with some flaky sea salt and cracked black pepper for a finishing layer of seasoning.
• Tabasco – this is a classic addition in Marie Rose sauce, but I prefer a few drops at the end. I find it ‘pops’ more. This is optional if you don’t like spice at all.

Here I’ve added a small side salad on the side, but the potato is already pretty hearty, so don’t feel like you need to add a side!

Alrighty, let’s tuck into the full recipe for this prawn baked potato shall we?!

How to make Baked Potato with Prawns (Full Recipe & Video)

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Prawn Baked Potato

Juicy prawns wrapped in a classic Marie Rose sauce plonked on a crispy and fluffy baked potato.

Course Lunch, Main Course

Cuisine British

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 3

Calories 765kcal

Author Chris Collins

Equipment

• Large Baking Tray & Baking/Parchment Paper
• Medium Sized Mixing Bowl
• Kitchen Roll/Paper Towels
• Sharp Knife & Chopping Board or Scissors (for chopping chives)

Ingredients

Potatoes

• 3 large Baking Potatoes (see notes)
• Olive Oil, as needed
• Salt, as needed
• 3 tbsp Butter

Prawns

• 120g / 1/2 cup full-fat Mayonnaise, at room temp
• 1 tbsp Ketchup
• 1/2 tsp EACH: Lemon Juice, Worcestershire Sauce
• 300g / 10.5oz Cooked King Prawns, at room temp (see notes)

Toppings

• finely diced Fresh Chives
• Cracked Black Pepper
• few drops of Tabasco (optional – see notes)
• Flaky Sea Salt (optional)

Instructions

• Preheat the oven to 180C/350F.
• Place the baking potatoes on a large baking tray (preferably lined with baking/parchment paper). Stab them a few times all over, then coat in a drizzle of oil and a good pinch of salt.
• Bake in the oven for 80 minutes, or until fork tender, then crank up the heat to 430F/220C for 10mins or until ultra crispy. 
• 5 or so minutes before the potatoes are done, combine the sauce in a medium-sized mixing bowl, seasoning to taste with salt as needed. Pat the prawns dry to remove excess moisture, then toss them through the sauce until fully coated.
• Slice the potatoes through the centre and squeeze them open (guard your fingers with a tea towel if they're super hot). Add the butter and a generous helping of salt, then use a fork to mash into the potato. Top with the prawns, then finish with chives, black pepper, a few drops of tabasco and sea salt if desired.

Video

Notes

a) Potatoes – If you’re after more tips and tricks on making the perfect baked potatoes, then check out my Best Baked Potatoes!

b) Prawns – I recommend getting these (and the mayo) to room temp, just so you’ve not got a fridge-cold topping going on a piping hot potato. More personal preference than anything. I use cooked prawns, but you could cook up some raw prawns, let them completely cool, then toss in the sauce. 

c) Toppings – These complete the dish! Chives are essential for a final pop of colour and flavour. The salt and pepper are preference, and the Tabasco is traditional, but optional if you don’t like spice at all (it’s only a few small drops in all cases).

d) Calories – Assuming 1 1/2 tbsp olive oil used for 1kg/2lb potatoes (calories per potato + topping).

Nutrition

Calories: 765kcal | Carbohydrates: 61.22g | Protein: 24.64g | Fat: 47.33g | Saturated Fat: 12.94g | Polyunsaturated Fat: 18.053g | Monounsaturated Fat: 14.336g | Trans Fat: 0.56g | Cholesterol: 207mg | Sodium: 1228mg | Potassium: 1532mg | Fiber: 7.4g | Sugar: 4.04g | Vitamin A: 645IU | Vitamin C: 66.2mg | Calcium: 116mg | Iron: 2.98mg

The post The Best Prawn Baked Potato appeared first on Don't Go Bacon My Heart.

When it comes to delicious sauces for salmon, they truly don’t come easier than this. Follow me…

Pan-fried Salmon

For this recipe we’ll be using boneless skinless salmon fillets. Whilst you could use skin-on fillets, you’ll likely find the sauce just slides right off the skin and could become soggy.

Preparing the salmon

I recommend patting the salmon dry with paper towels to remove excess moisture. This will ensure you’re able to get a nice crust on the salmon (and therefore develop more flavour) instead of it just steaming in the pan. From there, I like to season with a simple concoction of salt, black pepper and garlic powder.

Cooking the salmon

In general, you’ll likely need to cook the salmon for less time than you think. Mainly because it’ll carry on cooking as it rests and once added back to the pan. It’s always good to stay on the side of caution because you can easily continue cooking it if needed. If in doubt, just use a fork to gently ply and check the centre is just about opaque and light pink.

Process shots: add oil and butter to pan (photo 1), melt butter (photo 2), add salmon (photo 3), fry then remove (photo 4).

Honey Lemon Sauce for Salmon

The sauce is probably one of the easiest pan sauces you’ll ever make and requires just 4 ingredients:

• Stock – chicken stock will make up the bulk of the sauce in the initial stage (it reduces as you simmer).
• Honey – use runny honey so it blends into the sauce easier.
• Lemon – fresh lemon juice always!
• Butter – this adds richness to the sauce and helps thicken it.

One other free ingredient is the resting juices from the salmon. As the salmon rests, you’ll notice a pool of juices form – this is extra flavour, so don’t waste it!

Sauce consistency

There is no need to use any type of flour to thicken the sauce. As the stock evaporates, the honey starts to re-thicken. At the same time, the butter emulsifies with the sauce and helps create a light, glossy sauce. It won’t be super thick, but it’s perfect to spoon over the salmon and certainly isn’t watery at all.

Process shots: add stock, honey and lemon to pan (photo 1), whisk in butter (photo 2), stir in resting juices (photo 3), add salmon and baste in sauce (photo 4).

How to serve Honey Lemon Salmon

I like to add a thin slice of lemon on the fillets, so when you baste in the sauce, the lemon slice infuses it with extra lemon flavour. From there, I recommend two important garnishes:

• Chives – these add a final pop of colour and flavour.
• Black Pepper – lemon and pepper is a match made in heaven, so I like an extra pinch at the end to highlight the pairing.

Here I’ve served with some well-seasoned boiled potatoes (that I squashed with a fork) and a simple side salad, but some crusty bread and asparagus would work just as well!

Looking for a creamy version? Check out my Creamy Lemon Salmon!

For the sister recipe to this dish check out my Honey Lemon Chicken!

Alrighty, let’s tuck into the full recipe for this honey lemon salmon shall we?!

How to make Honey Lemon Salmon (Full Recipe & Video)

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Honey Lemon Salmon

Tender pan-fried salmon fillets in a sweet, tangy and glossy honey lemon sauce. The perfect easy 20 minute dinner!

Course Dinner, Main Course

Cuisine Western

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 317kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Paper Towels/Kitchen Roll
• Large Non-Stick Pan & Tongs
• Wooden Spoon
• Jug (for stock)

Ingredients

Salmon

• 4x 4-5oz/120-150g boneless skinless Salmon Fillets (see notes)
• 1/2 tsp EACH: Salt, Black Pepper
• 1/4 tsp Garlic Powder
• 1 tbsp / 15g Unsalted Butter
• 1/2 tbsp Olive Oil

Sauce

• 1/2 cup / 120ml Chicken Stock
• 2 1/2 tbsp Honey
• 1 large Lemon (see notes)
• 2 1/2 tbsp / 40g Unsalted Butter (keep in the fridge until needed)

Garnish

• finely diced Fresh Chives (see notes)
• Cracked Black Pepper

Instructions

• Slice two thin circles in the centre of the lemon, then halve both of them to create 4 half moons (to serve). Use the remaining lemon to squeeze 1 1/2 tbsp of juice.
• Pat the salmon fillets dry with paper towels/kitchen roll, then season both sides with the salt, pepper and garlic powder.
• Place a large non-stick pan over medium-high heat and add the oil. Melt in the butter, then once hot, add the salmon presentation side down. Fry both sides for around 3 minutes, or until they build up a golden crust and the salmon is almost cooked through the centre, then remove and place on a plate to one side.
• Turn the heat down to medium and stir in the stock, honey and lemon juice. Add the cold butter and swiftly stir until it blends into the sauce. Keep stirring and simmering until the sauce reduces and thickens to a glossy consistency. If the sauce looks like it's splitting at all, just lower the heat and keep swiftly stirring. The sauce will be light, but thick enough to spoon over the salmon and not watery at all.
• Stir in the resting juices from the salmon and simmer to re-thicken if needed, then season to taste with salt (generously if needed). Add the salmon to the pan, place the lemon slices on top and baste in the sauce.
• Serve the salmon with the sauce drizzled over the top, then garnish with chives and more black pepper.

Video

Notes

a) Salmon – timings will depend on the thickness of the salmon. It will continue cooking slightly as it rests and when added back to the pan, so if you’re in any doubt, I recommend taking it out of the pan early (much easier to carry one cooking than try to revive overcooked salmon). 

b) Lemon – I find 1 1/2 tbsp works perfectly. If you want it more lemony, I recommend squeezing more over at the end.

c) Consistency – The end result should be a very light syrupy consistency. It’ll be pretty watery at the start, but the butter helps emulsify the sauce and thicken it slightly. As the stock begins to evaporate, the honey will also begin re-thickening. Reducing the sauce is important otherwise it ends up watery and won’t stick to the salmon at all.

d) Pepper – Lemon and pepper is a match made in heaven, so I like a good bit of pepper in this recipe. I highly recommend the 1/2 tsp for the salmon, then any more is optional (i.e. the garnish).

e) Chives – These add an important final pop of flavour and colour, so I highly recommend adding them. If for whatever reason, you don’t like chives, fresh parsley is a 2nd best option.

f) Calories – Whole recipe divided by 4.

Nutrition

Calories: 317kcal | Carbohydrates: 12.17g | Protein: 26.09g | Fat: 18.3g | Saturated Fat: 8.222g | Polyunsaturated Fat: 1.614g | Monounsaturated Fat: 5.783g | Trans Fat: 0.487g | Cholesterol: 87mg | Sodium: 502mg | Potassium: 493mg | Fiber: 0.2g | Sugar: 11.23g | Vitamin A: 488IU | Vitamin C: 4.7mg | Calcium: 17mg | Iron: 0.62mg

The post Easy Honey Lemon Salmon appeared first on Don't Go Bacon My Heart.

If you’re looking for a tasty new way to serve fish that comes together in a pinch, this is just the ticket. Follow me…

What you’ll need

The awesome thing about this recipe is that you only need a handful of simple, store-bought ingredients. The full quantities are in the recipe card below, but here’s a quick note on each ingredient:

• Cod – You’ll want to use boneless skinless fillets, which you’ll find in all supermarkets and fishmongers.
• Flour – This is seasoned with salt and pepper and will be used to coat the fish (more on this in a sec).
• Butter – For frying the cod and also to create the sauce.
• Oil – This will be used to fry the cod alongside some of the butter.
• Wine – This cuts through the rich, buttery sauce and adds a mellow background flavour. It’s also great for deglazing the pan.
• Stock – Some vegetable stock will help create the sauce.
• Parsley – I love loads of fresh parsley with this recipe, both in the sauce and to garnish.
• Garlic – Adds flavour and pairs amazingly with the tomatoes and capers.
• Capers – The salty, vinegary flavour of capers pairs beautifully with fish.
• Tomatoes – These add little bursts of sweetness that balance out the salty, tangy flavours in the sauce. You’ll want to use cherry tomatoes or baby plum tomatoes.

Pan-Fried Cod

Before you do anything, I recommend using kitchen roll/paper towels to pat the cod dry and remove excess moisture. Excess moisture is going to prevent you from getting a nice golden crust. It will also cause the pan to ‘spit’ at you, which is never fun.

Dredging the cod through flour

Coating the cod in a thin layer of flour is important for two reasons:

• It helps the cod build up a light, crispy crust.
• It absorbs the sauce and helps it cling to the cod, instead of sliding right off it.

From there, we’re going to fry the cod in a combination of butter and oil; the butter adds a rich flavour, whilst the oil helps prevent the butter from burning. You’ll want to use a non-stick pan – cod is very delicate and can break apart if it sticks to the pan.

Process shots: add cod to seasoned flour (photo 1), coat then shake excess (photo 2), add to butter and oil (photo 3), fry both sides then remove (photo 4).

Tomato and Caper Sauce

The base of the sauce starts with the leftover butter and oil from the cod. Alongside the capers and garlic, I like to fry the parsley stalks too (just to reduce waste and add more flavour to the sauce).

Reducing the wine

When you add the wine, it’s really important to simmer it right down, almost until it has evaporated. This will burn off the alcohol and prevent the sauce from being too bitter.

Thickening the sauce

For this recipe, I love to coat the butter in the leftover flour and whisk it into the stock. This creates a light, glossy sauce that coats the cod perfectly. It’s a much easier method than creating a roux.

Process shots: fry capers, garlic and parsley stalks (photo 1), reduce wine then add stock (photo 2), toss butter in leftover flour (photo 3) add to sauce (photo 4), whisk to melt and bind with sauce (photo 5), stir in tomatoes and parsley (photo 6).

How to serve Cod with Tomatoes & Capers

I like to add the cod back into the pan momentarily, just to coat it in the sauce and very gently warm it back through. From there, I love to finish with loads of fresh parsley!

To serve, I typically just serve with some warm, crusty bread. Rice or mash also work nicely. If you want some more veg I recommend green beans or asparagus!

For more delicious cod recipes check out my Cod and Parsley Sauce, Garlic Butter Cod and Simple Pan-Fried Cod!

Alrighty, let’s tuck into the full recipe for this cod with tomatoes and capers shall we?!

How to make Cod with Tomatoes and Capers (Full Recipe & Video)

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Cod with Tomatoes and Capers

This cod with tomatoes and capers is such a simple dish, but it's beyond delicious. Perfect for a quick and easy weeknight dinner!

Course Dinner, Main Course

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 268kcal

Author Chris Collins

Cost £3.50 / $4

Equipment

• Sharp Knife & Chopping Board
• Paper Towels/Kitchen Roll (for patting cod dry)
• Large Shallow Dish (for dredging cod)
• Large Non-Stick Pan & Spatula/Turner
• Wooden Spoon
• Jug (for stock)

Ingredients

Cod

• 4x 120-150g/4-5oz boneless skinless Cod Fillets (see notes)
• 35g / 1/4 cup Plain Flour
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp / 15g Unsalted Butter

Sauce

• 2 cloves of Garlic, finely diced
• 2 tbsp Capers, drained (keep 1 tsp brine)
• 1/2 small bunch of Fresh Parsley, large stalks & leaves separated and both finely diced (~15g/0.5oz)
• 60ml / 1/4 cup Dry White Wine
• 120ml / 1/2 cup Vegetable Stock
• 3 tbsp / 45g Unsalted Butter, diced into cubes (keep in fridge until needed)
• 250g / 9oz Baby Plum or Cherry Tomatoes, halved

Instructions

• Pat the cod dry with kitchen roll/paper towels to remove excess moisture. In a large shallow dish, combine the flour, salt and pepper. One by one coat the cod fillets in the flour, shake off excess then place to one side. Keep the leftover flour.
• Heat 1 tbsp oil and butter in a large non-stick pan over medium-high heat. Place the cod in and fry for 2-3 minutes on each side, or until light golden on the outside and just about opaque through the centre. Carefully remove the fillets and place them on a plate to one side. Timings will depend on the thickness of the fillets, but I recommend being cautious as the cod will carry on slightly as it rests and when added back to the pan.
• Add the capers, garlic and finely diced parsley stalks to the leftover fat in the pan and fry for 10-20 seconds (careful the garlic doesn't burn). Pour in the wine & caper brine and rapidly simmer for 2 minutes until it almost completely evaporates and the pungent smell of alcohol disappears.
• Lower the heat to medium and pour in the stock. Toss the remaining butter in the leftover flour, shake off excess, then whisk it into the stock until melted. Add the tomatoes, half of the finely diced parsley leaves and the resting juices from the cod. Stir and simmer for a couple of minutes until the sauce thickens and the tomatoes just begin to soften.
• Check for seasoning and adjust if needed, then gently place the cod back in the pan. Spoon over the sauce, then serve up with extra parsley and enjoy!

Video

Notes

a) Cod  – Timings will depend on the thickness of the fillets, so it’s better to time it with your eyes. You’ll want it very slightly underdone because it’ll carry on cooking slightly as it rests and when it’s added back into the pan. The end result should leave the cod opaque through the centre with the flesh nice and flaky. It can overcook quite quickly so just be vigilant.

b) Seasoning – I find that the capers/brine + the stock offers enough saltiness for this dish. You can however adjust it if you need to. If you’re very sensitive to salt, you could also use low salt stock too, but just make sure the sauce is properly seasoned, otherwise it could turn out bland.

c) Serving – I love this with some warm crusty bread. You can serve with an extra veg (green beans or asparagus work well). If you want more of a carby dinner then rice or mash works great.

d) Inspiration – This recipe pulls on ingredients/techniques from my Garlic Butter Cod and Chicken Piccata, and is inspired by a recipe I spotted from Sip and Feast!

e) Calories – Whole recipe divided by 4 assuming half the flour is used.

Nutrition

Calories: 268kcal | Carbohydrates: 7.58g | Protein: 21.21g | Fat: 15.88g | Saturated Fat: 7.967g | Polyunsaturated Fat: 1.126g | Monounsaturated Fat: 5.641g | Trans Fat: 0.473g | Cholesterol: 90mg | Sodium: 823mg | Potassium: 524mg | Fiber: 1.2g | Sugar: 1.86g | Vitamin A: 1052IU | Vitamin C: 11.8mg | Calcium: 31mg | Iron: 0.9mg

The post Cod with Tomatoes & Capers appeared first on Don't Go Bacon My Heart.

These are so simple to make and require such few ingredients, it’s truly hard to believe how delicious they are. Follow me…

Twice Baked Potatoes

Honestly, these potatoes are delicious even without the toppings. But, add on some smoked salmon and a few other goodies, and it’s almost too much to bear.

We’re just gonna bake up some spuds, then scoop out the centre, mash it up, plonk it back in the skins and bake again until crisp. For the mash, here’s what I add:

• Butter – An essential in mash.
• Cream Cheese – This not only pairs with the salmon beautifully, but it creates a nice creamy mash, without making it too loose.
• Seasoning – I love a pinch of nutmeg, alongside the essential salt and pepper.

You want the filling to be a little creamy, but not too loose, otherwise it’ll spill out when you bake the potatoes for the second time. As such, you don’t need to add milk, cream or any other liquid. Butter and cream cheese are enough to make a nice, smooth and fluffy mash.

Process shots: coat potatoes in oil and salt (photo 1), bake (photo 2), halve and scoop out centre (photo 3), mash with butter, cream cheese and seasoning (photo 4), scoop back into skins (photo 5), bake again (photo 6).

Salmon Potatoes

Now we’ve got our twice baked potatoes ready to rock ‘n’ roll, let’s talk toppings:

• Smoked Salmon – I recommend tearing it up and placing it on top, just so the potatoes are easier to eat.
• Crème Fraîche – A lovely addition which helps bring everything together.
• Capers – These are essential to add a vinegary burst of flavour to break up the richer flavours we have already.
• Chives – You could use dill, but I prefer the flavour of chives here, especially with the cream cheese/potatoes.

I recommend giving the above combo a go first, but you could always branch out after and experiment with other classic additions to salmon (red onion, dill, avocado etc).

How to serve Smoked Salmon Potatoes

I typically leave the potatoes for a few minutes once they’re out of the oven, just so they don’t start ‘cooking’ the salmon and melting the Crème Fraîche. You do want to serve them warm though, so don’t leave them sitting too long.

These are awesome for just about any occasion – but as I type this up now, it’s Nov 30th, so festive parties are MADE for these little beauties.

For more smoked salmon recipes, check out my Smoked Salmon Pasta Salad and Smoked Salmon Bagels!

For another twice baked potato recipe, check out my Mini Loaded Twice Baked Potatoes!

Alrighty, let’s tuck into the full recipe for these smoked salmon potatoes shall we?!

How to make Smoked Salmon Twice Baked Potatoes (Full Recipe & Video)

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Smoked Salmon Twice Baked Potatoes

Just watch your guests devour these salmon potatoes just seconds after you serve them!

Course Appetizer

Cuisine Western

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 potatoes

Calories 97kcal

Author Chris Collins

Equipment

• Sharp Knife & Chopping Board
• Large Baking Tray
• Medium Sized Mixing Bowl (for mash)

Ingredients

Potatoes

• 6x 100g/3.5oz Baking Potatoes (see notes)
• Olive Oil, as needed
• 2 tbsp Cream Cheese
• 1 tbsp Butter
• 1-2 pinches of Ground Nutmeg
• Salt & Black Pepper, to taste

Toppings

• 100g / 3.5oz Smoked Salmon, roughly torn (or as needed)
• 12 tsp Crème Fraîche (~75g/2.6oz)
• 40g / 1.4oz Capers, drained (or as needed)
• 1 tbsp finely diced Chives, or as needed

Instructions

• Preheat the oven to 200C/400F.
• Use a fork to prick the potatoes a few times, then coat them in a drizzle of oil and a good pinch of salt. Space out on the baking tray and bake for around 45 minutes, or until crispy and fork tender (timings will depend on size, so just be vigilant).
• Take the potatoes out of the oven, and once cool enough to handle, slice them in half lengthways. Scoop out most of the potato and place it in a medium-sized mixing bowl, leaving a thin wall to keep the skins sturdy.
• Mash the potato with cream cheese, butter, nutmeg, salt and pepper, then scoop back into the skins (make sure the mash is seasoned well). Bake again in the oven at the same temp for 25-30mins until the skins are nice and crispy, and the top is golden and crisp too.
• Allow to cool for a few minutes, then top with salmon, crème fraîche, capers and chives, then tuck in and enjoy!

Video

Notes

a) Potatoes – I find the perfect sized potato to be 100g/3.5oz. You want them relatively small, so they’re more ‘bite-sized’ after they’re halved and baked. For reference, I used Vivaldi White Potatoes.

b) Salmon – I recommend roughly tearing the salmon into a few pieces and placing it on the potatoes, just so they’re easier to eat, without taking the whole topping off at once.

c) Toppings – I love this combination, but you could experiment and use other classic smoked salmon pairings (dill, red onion etc). I’ve given exact amounts in the recipe, but just use as much or as little of each topping as your heart desires.

d) Calories – Per potato with toppings.

 

Nutrition

Calories: 97kcal | Carbohydrates: 9.19g | Protein: 2.94g | Fat: 5.6g | Saturated Fat: 2.193g | Polyunsaturated Fat: 0.466g | Monounsaturated Fat: 2.582g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 159mg | Potassium: 239mg | Fiber: 1.2g | Sugar: 0.68g | Vitamin A: 115IU | Vitamin C: 10.2mg | Calcium: 17mg | Iron: 0.57mg

The post Smoked Salmon Twice Baked Potatoes appeared first on Don't Go Bacon My Heart.