Ingredients
50g light soft cheese
squeeze lemon juice
1 hot-smoked salmon fillet
1 heaped tsp capers
a little lemon zest
1 baking potato
oil
Method
Heat oven to 220C. Rub a little oil and seasoning over the potatoes, then bake on a baking
sheet for 25 mins. Turn down the oven to 190 and bake for 1 hr-1 hr 15 mins more until the
flesh is tender and the skin crisp and golden.
For a quicker option, prick a potato with a fork. Wrap in a sheet of kitchen paper and
microwave on High for 8-10 mins until soft inside. For crisp skin, rub with a little oil, then
flash under a hot grill, turning often. To serve, slice a cross in the centre, squeeze the base
to ‘pop’ the top, then choose your favourite filling.
For the salmon and soft cheese filling, mix 50g 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 tsp capers and a little lemon zest.