Baked potatoes with smoked salmon and soured cream

Baked potatoes with smoked salmon and soured cream
  • Serves icon Serves 4
  • Time icon Hands-on time 10 min. Oven time 1 hour.

Jazz up your jackets with this delicious recipe for crispy baked potatoes piled high with hot smoked salmon and soured cream with capers.

Love a midweek jacket potato? Our baked potatoes stuffed with bacon, cheese and chives will also hit the spot.

Nutrition: per serving

Calories
510kcals
Fat
24.9g (11.6g saturated)
Protein
18.6g
Carbohydrates
18.6g (5.1g sugars)
Fibre
5.5g
Salt
0.8g
Calories
510kcals
Fat
24.9g (11.6g saturated)
Protein
18.6g
Carbohydrates
18.6g (5.1g sugars)
Fibre
5.5g
Salt
0.8g

Ingredients

  • 4 baking potatoes
  • Olive oil for brushing
  • 300ml soured cream (see Easy Swaps)
  • Small bunch dill, finely chopped
  • Grated zest 2 lemons
  • 2 tsp capers, rinsed
  • Small bunch chives, chopped
  • 200g hot-smoked salmon, flaked

Method

  1. Heat the oven to 200ºC fan/gas 8. Prick the potatoes all over with a fork, then rub with the oil, put on a baking sheet and season with sea salt. Bake in the oven for 1 hour or until crispy on the outside and cooked through.
  2. In a bowl combine the soured cream, dill, zest, capers and chives. Season. Cut a deep cross into the potato tops, then fill with soured cream mix and hot smoked salmon. Serve with the rest of the soured cream.

delicious. tips

  1. Easy swaps: Replace the soured cream with a dairy-free alternative such as Holy Moly Tzatziki or Oatly Creamy Oat Fraîche.

Recipe By

Esther Clarke

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