Loaded potato skins with Cheddar, spinach & smoked salmon

Name: Loaded potato skins with Cheddar, spinach & smoked salmon
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 4
Ingredients: 4 large baking potatoes; 30 g unsalted butter; 3 salad onions, sliced; 115 g bag baby spinach; 100 ml Waitrose Duchy Organic Semi-skimmed Milk; 125 g Godminster Vintage Organic Cheddar, coarsely grated; 120 pack Waitrose Duchy Organic Smoked Salmon, cut into strips

These are a great family favourite. You can also add a tablespoon of wholegrain mustard to the potato filling for an extra tangy kick

0 out of 5 stars(0) Rate this recipe

Serves4
CourseLunch
Prepare20 mins
Cook1 hr 20 mins
Total time1 hr 40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 large baking potatoes
30g unsalted butter
3 salad onions, sliced
115g bag baby spinach
100ml Waitrose Duchy Organic Semi-skimmed Milk
125g Godminster Vintage Organic Cheddar, coarsely grated
120 pack Waitrose Duchy Organic Smoked Salmon, cut into strips

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.

Cook’s tip

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