|Potatoes||6 Medium, washed and dried|
|Butter||45 Milliliter (3 Tablespoon)|
|Ripe avocados||2 , peeled and sliced|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Flour||15 Milliliter (1 Tablespoon)|
|Chicken stock powder||1 Teaspoon (5 Milliliter)|
|Milk||250 Milliliter (1 Cup)|
|Canned salmon/Tuna||8 Ounce, drained and bones removed (225 Gram)|
1 Preheat the oven to 350°F (180°C)
2 In a ovenproof dish, arrange the potatoes.
3 Bake in the oven for 1 hour (or microwave on HIGH 8 minutes, let stand for 4 minutes).
4 Remove from oven or microwave and cool.
5 Cut one-third from the top of each potato.
6 Scoop out the potato pulp, leaving 1/2 inch (1 cm) thick shell.
7 In a saucepan, melt 3 tbsp (45 mL) butter.
8 Brush over the outside of potato shells.
9 Bake the shells in a 350°F (180°C) oven for 15 minutes.
10 Meanwhile, prepare the filling, in a saucepan, melt 3 tbsp (45 mL) butter.
11 Gradually stir in flour, chicken stock and curry powder.
12 Stir for 1 minute over medium heat, making sure there are no lumps.
13 Remove from heat and stir in milk.
14 Return to the heat, stirring until mixture boils and thickens.
15 Add in the fish.
16 Fill the potato shells with salmon mixture.
17 Top with avocado slices sprinkled with lemon juice to prevent browning.
18 Return to the oven for 15 minutes to heat through (or microwave on HIGH 2-4 minutes).
19 Serve hot.