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Suggest a better descriptionPreheat the grill. Cut the hot jacket potatoes in half and set to one side for 2 minutes. In a large mixing bowl, gently toss together the haddock and chopped tomatoes and season well. Using a teaspoon, scoop out scallops of potato from their skins. Gently combine the scallops of potato flesh with the fish mixture and season well. Pile the warm potato salad back into the potato skins and sprinkle with the grated cheese. Place under the grill until the cheese is melted and golden, then serve at once with a salad of baby spinach. For children of 6 months onwards simply puree some of the scooped out potato with some of the haddock. For a toddler serve in the skins but without the salad. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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Serving Size: 1 Serving (1839g) | ||
Recipe Makes: 2 | ||
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Calories: 708 | ||
Calories from Fat: 266 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.5g | 39 % | |
Saturated Fat 10.3g | 51 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 7.9g | ||
Cholesterol 103.5mg | 32 % | |
Sodium 1030.6mg | 36 % | |
Potassium 6568.5mg | 173 % | |
Total Carbohydrate 68.5g | 20 % | |
Dietary Fiber 27.9g | 112 % | |
Sugars, other 40.6g | ||
Protein 60.5g | 86 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 708
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