Baked potatoes with smoked salmon and soured cream
- Published: 16 Feb 22
- Updated: 23 Oct 24
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.
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
- 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.
- Recipe from February 2022 Issue
Nutrition
- Calories
- 510kcals
- Fat
- 24.9g (11.6g saturated)
- Protein
- 18.6g
- Carbohydrates
- 18.6g (5.1g sugars)
- Fibre
- 5.5g
- Salt
- 0.8g
delicious. tips
Easy swaps: Replace the soured cream with a dairy-free alternative such as Holy Moly Tzatziki or Oatly Creamy Oat Fraîche.
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