Creamy Mushroom Filled Potatoes with Pan Fried Salmon and Asparagus

Ingredients: Duration of Cooking: 1 Hour 20 Minutes

For the Potato Filling:

• 1 tbs of Cream Cheese

• 1/4 of a Leek

• 30 g of Butter

• 2 Large Potatoes

• 2 Heads of Mushrooms

• Salt, Pepper & Garlic Granulates

• 4 Streaks of Bacon (2 for the filling 2 for serving)

• 1 tbs of Maple Syrup

• Grated Mild Cheddar Cheese (topping)

• 1 tbs of Sour Cream (optional)

For the Salmon:

• Salmon

• 1 tsp of Butter

• Salt

For the Asparagus:

• Asparagus (amount is choice dependent)

• Water to boil

• Salt

Directions:

Step 1: Wash your potatoes, rub them with salt and oil, poke them with a fork then put them on a tray. Place them into the oven at 190 degrees until your fork can smoothly go through them.

Step 2: When the potatoes are baked to perfection grab a spoon and carve a deep hole in the middle without reaching the bottom part. Put the leftover potatoes away for the filling.

Step 3: Place the bacon on a baking sheet put baking paper underneath this will help to get the bacon nice and crispy. Brush them over with the maple syrup and place them under the grill until crisp.

Step 4: Chop your mushrooms and leeks. Place them in a saucepan along with 30 g of butter and cook until soft. Then add 1 tbs of cream cheese, chopped bacon, seasoning and the potatoes you put away earlier. Blend well.

Step 5: Fill up the potatoes with the filling you just made. Add grated cheddar on top and place them in the oven until the cheese turns golden brown.

Step 6: Take the salmon place it into a non stick pan. Add 1 tsp of butter use a rotation method to ensure all sides cook evenly.

Step 7: Place the asparagus into a saucepan, add boiling water and salt to it. Cook it for 4 minutes. (Make sure it's keeping its bright green colour)

Step 8: Serve your potatoes with a spoon of sour cream and crispy bacon.

Enjoy!

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