Jacket Potatoes with Salmon and Capers

Jacket Potatoes with Salmon and Capers

These crisp, fluffy baked potatoes are topped with cheese, smoked salmon and capers for an exquisite snack or accompanying a main meal

Jacket Potatoes with Salmon and Capers
Serves: 1
  • 50 g light soft cheese (Camembert is a good choice)
  • squeeze lemon juice
  • 1 hot-smoked salmon fillet
  • 1 heaped teaspoon capers
  • zest of ½ lemon
  • 1 baking potato
  • oil
  1. Heat oven to 220°C
  2. Rub a little oil and seasoning over the potatoes, then bake on a baking sheet for 25 minutes. Turn down the oven to 190°C and bake for 1 hour - 1 hour 15 minutes more until the flesh is tender and the skin crisp and golden.
  3. To serve, slice a cross in the centre, squeeze the base to "pop" the top, then add the salmon-capers filling or choose your favourite filling.
  4. For the salmon and soft cheese filling, mix 50 g light soft cheese with a squeeze lemon juice and seasoning. Pile into a jacket potato and flake 1 hot-smoked salmon fillet on top. Sprinkle with 1 heaped teaspoon capers and a little lemon zest.
For a quicker option, prick a potato with a fork. Wrap in a sheet of kitchen paper and microwave on High for 8-10 minutes until soft inside. For crisp skin, rub with a little oil, then flash under a hot grill, turning often.

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