Baked potatoes with smoked salmon and soured cream

Name: Baked potatoes with smoked salmon and soured cream
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
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

Portion size: Serves 4
Hands-on time 10 min. Oven time 1 hour.
Difficulty: easy

Gluten-free

Recipe by: Esther Clark

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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.

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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

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Method

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.
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.