Jacket Potatoes with Cheesy Salmon Sauce Aust Ww 2 5 Pts
Indulge in the comforting flavors of this hearty and healthy dish: Jacket Potatoes with Cheesy Salmon Sauce. Perfectly baked large potatoes form a crispy, golden shell with a fluffy interior, making the ideal vessel for a rich and creamy sauce. The cheesy salmon topping blends tender chunks of canned salmon with a luscious, reduced-fat cheese sauce, enhanced by hints of butter, fresh parsley, and a touch of black pepper. Quick to prep and simple to make, this recipe brings indulgence to the table while being mindful of your waistline, earning its place as a Weight Watchers-friendly meal at just 2.5 points per serving. Ready in about an hour, this dish is perfect for weeknight dinners or cozy weekend meals—pair it with a crisp side salad or steamed veggies for a complete, satisfying feast.
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Recipe Information
Ingredients
- 4 pcs large baking potatoes
- 200 grams canned salmon (drained, skin and bones removed)
- 250 ml low-fat milk
- 100 grams grated reduced-fat cheese
- 2 tbsp all-purpose flour
- 1 tbsp butter or margarine
- 2 tbsp fresh parsley (chopped, optional)
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preheat your oven to 200°C (400°F).
Wash the potatoes thoroughly, pat them dry with a kitchen towel, and prick them all over with a fork.
Place the potatoes directly on the oven rack and bake for about 60 minutes, or until the skins are crisp and the insides are soft and fluffy.
While the potatoes are baking, prepare the cheesy salmon sauce. Start by melting the butter or margarine in a medium-sized saucepan over medium heat.
Add the flour to the melted butter and stir constantly, cooking for 1-2 minutes until it forms a smooth paste (roux).
Gradually pour in the milk, whisking continuously to avoid lumps. Cook for 4-5 minutes until the sauce thickens.
Stir in the grated cheese and mix until melted. Then, gently fold in the drained salmon, breaking it into small chunks.
Season the sauce with salt, black pepper, and optional fresh parsley. Cook for another 2-3 minutes, stirring occasionally, to ensure the sauce is warm and well combined.
Once the potatoes are done baking, remove them from the oven and let them cool slightly for 2-3 minutes.
Slice each potato down the middle lengthwise, being careful not to cut all the way through. Fluff the inside with a fork to create a soft base for the sauce.
Spoon the cheesy salmon sauce generously over each potato, ensuring even coverage.
Garnish with additional parsley if desired, and serve hot with a side salad or steamed vegetables.
Nutrition Facts
Calories |
1864 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.8 g | 47% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 2806 mg | 122% | |
| Total Carbohydrate | 278.9 g | 101% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 24.3 g | ||
| Protein | 108.5 g | 217% | |
| Vitamin D | 26.7 mcg | 133% | |
| Calcium | 1200 mg | 92% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 6972 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
