Salmon Mornay Baked Potatoes

  • cooking time
    60 m
  • serves
4 medium
potatoes washed and dried (800g)
2 tsp
1 cup
NESTLÉ CARNATION Light & Creamy Evaporated Milk (250ml)
1/2 cup
grated low fat cheddar cheese (60g)
210 g
salmon drained
1 tbsp
chopped fresh parsley


  1. preheat oven to 210°c/190°c fan forced. using a skewer, pierce potatoes a few times then place directly on the oven shelf. bake 1 – 1 1/2 hours or until well cooked and crisp.

  2. blend cornflour with 2 tablespoons NESTLÉ CARNATION light & creamy evaporated milk; pour into a small saucepan with remaining milk; stir over a medium heat until sauce comes to the boil and thickens. remove from heat, stir in cheese, salmon and parsley.

  3. cut a cross in the top of each potato and place on serving plates. divide mornay sauce between potatoes and serve immediately.