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mackerel-stuffed baked potatoes

ingredients
2 cans King Oscar Mackerel Mediterranean Style, drained, oil reserved
4 medium baking potatoes, cleaned and dried
1 tbs olive oil
1 tsp salt
4 oz (half brick) of cream cheese, any style, or cottage cheese
1/4 cup sliced olives, any style
1/4 cup sliced scallions
Zest and juice of one lemon
Baby salad greens
1 tbs prepared horseradish, optional
1 tbs hot pepper sauce, optional

preparation
Preheat oven to 350°F. Place the potatoes on a non-stick baking sheet. Pierce each potato a dozen times or so with a fork. Drizzle with olive oil and rub until all surfaces are coated, then sprinkle with salt. Bake one hour or until internal temperature reaches 200°F. Meanwhile, in a medium mixing bowl, mash the mackerel into small pieces and combine the cheese, olives, scallions, lemon zest and juice. Add reserved oil from can to loosen mixture as desired. Split baked potatoes open while hot, and stuff with mackerel mixture. Garnish
with scallion slices and baby greens. Add optional horseradish or hot pepper sauce, as desired. Serve immediately. Serves 4.

royal hints
To prevent the bottom of the potatoes from overcooking, place them directly on upper oven rack with tray beneath to catch drippings. Or bake them on a bed of coarse salt on a baking sheet.