Name: Smoked salmon and sour cream jacket potatoes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 4 large (about 200g each) sebago (washed) potatoes; 18.20 gm olive oil; Salt & freshly ground black pepper; 125g (1/2 cup) light sour cream; 80g smoked salmon, sliced, finely chopped; 30.00 ml finely chopped fresh chives; 31.50 gm fresh lemon juice; 25g (1/4 cup) coarsely grated tasty cheddar; 2 tsp finely chopped fresh dill

Smoked salmon and sour cream jacket potatoes

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Elevate weeknight jacket potatoes with decadent smoked salmon and tangy sour cream topping.

Ingredients:

4 large (about 200g each) sebago (washed) potatoes
Salt & freshly ground black pepper
125g (1/2 cup) light sour cream
80g smoked salmon, sliced, finely chopped
30.00 ml finely chopped fresh chives
31.50 gm fresh lemon juice
25g (1/4 cup) coarsely grated tasty cheddar
2 tsp finely chopped fresh dill

Instructions:

Poke potatoes 5-6 times with a fork, then coat skins with oil and sprinkle with salt. Cover the microwave turntable with a paper towel. Arrange potatoes around the edge of the turntable and microwave on High for 10-12 minutes, turning halfway through, until tender.
Take the potatoes out of the microwave and wrap them in foil. Let them cool for 5 minutes. Cut off the top one-third of each potato. Scoop out the centers using a spoon, leaving a 1cm border, and place the scooped potato in a bowl.
Mix the sour cream into the potato and mash thoroughly with a fork. Stir in the salmon, 5 teaspoons of chives, lemon juice, cheese, and dill. Season with salt and pepper. Fill potato shells with the mixture. Top with remaining chives and a sprinkle of pepper. Serve right away.

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