1. Preheat oven to 210°C. 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 and CARNATION Light & Creamy Evaporated Milk in a small saucepan. Add milk then gently heat until boiling and thick.
3. Remove from heat, stir in cheese, salmon and parsley.
4. Cut a cross in the top of each potato and place on serving plates.
5. Spoon Mornay sauce over the top of each potato and serve immediately.
You are currently logged out
Log in / Register
Find a new favourite recipe. Simply enter a name or ingredient and hit go.
Looking for particular style of cooking? Refine your search and click go.