There is no better way of celebrating the humble spud than baking it in the oven. Fluffy Baked Potatoes always hit the spot, they are comfort food at its best! Prep the smoked salmon & ham sour cream fillings and oven does the rest – cooking doesn’t get much easier, does it?
Baked Potatoes
🍴 Servings: 4
🕒 Hands-on: ~ 15 minutes
🎛 Cooking time: ~ 1 hour
INGREDIENTS
For the potatoes
- 4-6 large potatoes (allow at least 200g potato per person)
- olive oil
- sea salt and black pepper
Ham filling
- 250ml sour cream
- 100g smoked ham
- 1.5 tbsp chilli mayonnaise or
1.5 tbsp mayonnaise + 1 tsp hot sauce - ¼ – ½ tsp salt
- ¼ tsp black pepper
- pinch of white pepper
- pinch of paprika
Smoked salmon filling
- 250ml sour cream
- 100g cold smoked salmon
- ¼ – ½ tsp salt
- ½ tsp lemon pepper (optional)
- 1 – 2 tbsp fresh dill or ½ – 1 tsp dried dill
- pinch of black pepper
- splash of lemon juice (optional)
STEPS
Head start: Make the fillings already the day before or in the morning for more developed flavour.
1 Prepare both fillings by simply mixing all ingredients in two separate bowls. For the ham filling, cut the ham into small, about 1cm cubes. For the salmon filling, thinly slice the salmon and roughly chop the dill. Cover the fillings and refrigerate until ready to serve.
2 For crispy skin potatoes: wash the potatoes under running water and pat them dry. Rub the potatoes with olive oil and season with salt and pepper. Prick all over with a fork and put on an oven rack. Alternatively, if you prefer softer skin, follow the steps above but wrap each potato in aluminium foil.
3 Cook the potatoes in 200℃ (fan) for about 1 hour, flipping half way through. The potatoes are ready when a fork easily pierces the skin.
Notes:
- Potato type — Choose floury potatoes, such as Maris Piper or Russet, they make the best baked/jacket potatoes!
- Wrapping — There are mixed opinions and instructions whether to wrap potatoes or not. I’ve tested making them both ways and the biggest difference seems to be that baking potatoes without foil produces crispier skin, while wrapping makes the skin softer. The inside tastes very similar, perhaps slightly moister when wrapped in foil. Also, wrapped potatoes stay hot way longer
- Potato skin — If you’re not a fan of the skin, don’t worry about washing, seasoning and pricking the spuds – it’s just waste of time if you don’t eat the skin. Although note that the skin is actually very healthy and has loads of nutrients (I never used to eat it but I’m working on this…)
- Lemon pepper — To substitute the lemon pepper, add about ¼ tsp black pepper and a pinch of lemon zest in the salmon filling. Even though it’s not the same as using lemon pepper, the salmon filling will still be delicious!
ALLERGEN & DIET INFO:
🔷 For egg-free version, just leave the mayonnaise out from the ham filling!
Main equipment:
Two small bowls
Chopping board + knife
Oven tray with a rack
Aluminium foil (optional)
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