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Loaded potato skins with cheddar, spinach & smoked salmon

Loaded potato skins with cheddar, spinach & smoked salmon

By Julian Dinh
20’ Prep time
80’ Cook time
100’ Total time
521 Calories
4 Serving

Summary

These are a great family favourite. you can also add a tablespoon of wholegrain mustard to the potato filling for an extra tangy kick
Julian Dinh 0 Followers

Step by Step

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Step 1

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.
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Step 2

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
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Step 3

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.
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Step 4

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.

Ingredient

  • Unsalted butter
    Unsalted butter
    30 grams
  • Salad onion
    Salad onion
    3
  • Baking potatoes
    Baking potatoes
    4
  • Spinach
    Spinach
    115 grams
  • Cheddar cheese
    Cheddar cheese
    125 grams
  • Waitrose duchy organic semi-skimmed milk
    Waitrose duchy organic semi-skimmed milk
    100 mls
  • Salmon
    Salmon
    120 pack
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