Fishy Baked Potato with Soured Cream and Chives

Ingredients

225g (8oz) ready to eat smoked mackerel fillets, fresh or defrosted, skinned and cut into chunks
2 large baking potatoes, cooked
1 x 150ml carton soured cream with onion and chives
fresh chopped chives, to garnish

Serves 2

Tip: An ideal snack for all the family. Instead of the soured cream use natural yoghurt or crme frache and a few fresh chopped herbs. Use a fork to mash a portion for children 9-12 months. Not suitable for freezing.

NUTRITIONAL VALUES PER PORTION (APPROX) 844 Kilocalories;
32g Protein; 49g Fat; 73g Carbohydrate; 6g Fibre.

Method
Preheat the oven to 220C/425F, Gas Mark 7
Halve the potatoes lengthways.  Carefully scoop the flesh out of each potato and place in a bowl. 
Mix the fish and 1 x 15ml spoon (1 tablespoon) of the soured cream into the potato flesh.
Return the potato mixture into the potato skins.  Place on a baking tray and cook for 5-8 minutes.
Pour the remaining soured cream over the potatoes, sprinkle with chives and serve.