Friday, 29 July 2016


“My idea of heaven is a great big baked potato and someone to share it with.” - Oprah Winfrey

Our Winter continues and the little bit of sunshine we saw earlier today quickly disappeared under a pall of grey cloud, wind and rain later on. As the cold temperatures persist, the warm kitchen beckons and what better a wintry treat than jacket potatoes?

Smoked Salmon Jacket Potatoes
4 large (≈200g each) washed sebago potatoes
1 tablespoon olive oil
2 tablespoons butter
Salt and freshly ground black pepper
150 g sour cream
100 g sliced smoked salmon, finely chopped
1 and 1/2 tablespoons finely chopped fresh chives (or Spring onions)
1 and 1/2 tablespoons fresh lemon juice
25g coarsely grated tasty cheddar
2 teaspoons finely chopped fresh dill

Pierce each potato 5-6 times all over with a fork. Rub oil over the potato skins to evenly coat. Season with salt. Cover the microwave oven turntable with paper towel. Place the potatoes around the edge of the turntable. Cook on High (/800watts/100%), turning potatoes halfway through cooking, for 10-12 minutes or until tender when pierced with a skewer.
Carefully remove the hot potatoes from the microwave. Wrap them in foil and set aside for 5 minutes to cool slightly. Cut one-third from the top of each potato. Use a spoon to scoop out the centres, leaving a 1cm shell. Divide the butter amongst the potatoes and rub it inside each hollowed out potato. Place scooped potato flesh in a bowl.
Add the sour cream to the potato flesh and mash with a fork until well combined. Stir in the salmon, 5 teaspoons of the chives, the lemon juice, cheddar and dill. Season with salt and pepper. Spoon potato mixture into the potato shells. Sprinkle with the remaining chives and season with pepper. Serve immediately.

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