- 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.