Smoked salmon and sour cream jacket potatoes

title="Smoked salmon and sour cream jacket potatoes"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Smoked-salmon-and-sour-cream-jacket-potatoes.jpg" srcset="https://img.taste.com.au/2xFO3h7c/w720-h480-cfill-q80/taste/2016/11/smoked-salmon-and-sour-cream-jacket-potatoes-5852-1.jpeg 720w, https://img.taste.com.au/dYOTFQJi/w643-h428-cfill-q90/taste/2016/11/smoked-salmon-and-sour-cream-jacket-potatoes-5852-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Smoked salmon and sour cream jacket potatoes"
/>

• 0:10 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

Make weeknight jacket potatoes a little more special with this smoked salmon and sour cream topping.

Featured in
Smoked salmon recipes, Salmon recipes

Ingredients

• 4 large (about 200g each) sebago (washed) potatoes


• 1 tablespoon olive oil


• Salt & freshly ground black pepper


• 125g (1/2 cup) light sour cream


• 80g smoked salmon, sliced, finely chopped


• 1 1/2 tablespoons finely chopped fresh chives


• 1 1/2 tablespoons fresh lemon juice


• 25g (1/4 cup) coarsely grated tasty cheddar


• 2 teaspoons finely chopped fresh dill

Method

• 
  
  
  Step 1
  
  
  
  
  Pierce potatoes 5-6 times all over with a fork. Rub oil over the potato skins to evenly coat. Season with salt. Cover the microwave turntable with paper towel. Place the potatoes around the edge of the turntable. Cook on High/800watts/100%, turning potatoes halfway through cooking, for 10-12 minutes or until tender when pierced with a skewer.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Remove potatoes from microwave. Wrap in foil and set aside for 5 minutes to cool slightly. Cut one-third from the top of each potato. Use a spoon to scoop out the centres, leaving a 1cm border. Place scooped potato in a bowl.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Add the sour cream to the potato and mash with a fork until well combined. Stir in the salmon, 5 teaspoons of the chives, the lemon juice, cheese and dill. Season with salt and pepper. Spoon potato mixture among potato shells. Sprinkle with the remaining chives and season with pepper. Serve immediately.
  
  
  

Nutrition

• 1398 kj

  Energy




• 20g

  Fat Total




• 10g

  Saturated Fat





• 12g

  Protein





• 312.76mg

  Sodium




• 3g

  Carbs (sugar)




• 26g

  Carbs (total)

All nutrition values are per serve

• Author: Kerrie Sun


• Image credit: Steve Brown


• Publication: Australian Good Taste

Source: taste.com.au