These are a great family favourite. You can also add a tablespoon of wholegrain mustard to the potato filling for an extra tangy kick
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Preheat the oven to 200ºC, gas mark 6. Pierce the potatoes all over with a fork and bake for 50-60 minutes, or until tender. Remove from the oven and leave to cool for 10 minutes.
Meanwhile, heat 15g butter in a saucepan over a medium heat. Add the salad onions and a pinch of salt. Gently fry for 1 minute. Add the spinach and fry for 2-3 minutes more, until wilted, then tip into a bowl and set aside
Warm the milk and remaining 15g butter in the saucepan over a medium heat until it reaches a low simmer. Take off the heat. Halve the potatoes and use a spoon to scoop the insides into the pan, leaving a 0.5cm lining of potato in each skin. Mash the potatoes until smooth, then stir in 100g of the cheese, plus the spinach mixture. Fold through the smoked salmon.
Increase the oven temperature to 220ºC, gas mark 7. Place the potato skins on a baking tray and fill with the mash mixture. Scatter over the remaining 25g cheese and bake for a final 10 minutes. Delicious served with a green salad.
You can make these potato skins up to 12 hours in advance. When you get to step 3, don’t add the salmon, just cool, then chill the filling. When ready to bake, stir through the salmon, then assemble and bake as in step 4, until piping hot throughout
Typical values per serving when made using specific products in recipe
Energy | 2,184kJ/ 521kcals |
|---|---|
Fat | 20g |
Saturated Fat | 12g |
Carbohydrates | 59g |
Sugars | 5.2g |
Fibre | 7.2g |
Protein | 23g |
Salt | 1.7g |
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