About this recipe:Potato skins are usually deep-fried, but brushing with a mixture of olive oil and butter and then baking gives just as good a flavour and crisp texture. Here the potato skins are topped with a herby fromage frais, smoked salmon and dill filling, to make a really special and nutritious snack to enjoy with drinks.
8 small baking potatoes, about 200g (7 oz) each
2 tbsp extra virgin olive oil
20g (¾ oz) butter
125g (4½ oz) smoked salmon trimmings
1 tbsp lemon juice
150g (5½ oz) fromage frais
1 tbsp capers, drained and chopped
2 tbsp chopped fresh dill
salt and pepper
small sprigs of fresh dill to garnish
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Method Prep:2hr › Cook:2hr › Ready in:4hr
Preheat the oven to 200ºC (gas mark 6). Scrub the potatoes and dry them with kitchen paper. Thread them onto metal skewers – this helps them to cook more quickly. Brush the skin of the potatoes with 1 tbsp of the oil, then sprinkle with a little salt. Arrange on a baking tray and bake for 1–1¼ hours or until tender.
Remove the potatoes from the skewers and cut them in half lengthways. Scoop out the flesh, leaving a layer of potato next to the skin about 1cm (½ in) thick. (Use the scooped-out flesh for fish cakes or mash to make a savoury pie topping.) Cut each piece in half lengthways again, and place flesh side up on a large, clean baking tray.
Melt the butter with the remaining 1 tbsp oil and season with salt and pepper to taste. Lightly brush this mixture over the flesh side of the potato skins. Return to the oven and bake for a further 12–15 minutes or until golden and crisp.
Meanwhile, cut the smoked salmon into fine strips and sprinkle with the lemon juice. Mix together the fromage frais, capers and chopped dill in a bowl, and stir in the salmon.
Allow the potato skins to cool for 1 to 2 minutes, then top each with a little of the salmon and fromage frais mixture. Garnish each with a small sprig of dill, and serve while the potato skins are still warm.
Baking potatoes in their skins helps to retain their vitamins and minerals – many nutrients are found just beneath the skin. Eating the skins also boosts the intake of dietary fibre. * Salmon is an oily fish and a rich source of essential omega-3 fatty acids, a type of polyunsaturated fat that is thought to help protect against heart disease. Smoking the salmon doesn't destroy the beneficial oils. * Capers, the pickled buds of a shrub mostly grown in southern Europe, are commonly used to add a salt-sour taste, and can reduce the need for salt in a dish.
Each serving provides
Useful source of folate, niacin, potassium, vitamin B1, vitamin B6, vitamin B12, vitamin C.