Smoked Salmon and Cheddar Potato Skins
- 4 large baking potatoes
- 30g butter
- 3 sliced spring onions
- 120g baby spinach leaves
- 100ml milk
- 150g grated mature cheddar
- 120g smoked salmon, cut into strips
- Preheat the oven to 200C. Pierce the potatoes and bake for an hour or until very tender. Remove and leave to cool for 10 mins. Meanwhile, melt 15g butter in a saucepan and add the onions and some salt. Gently cook for 1 minute, then add the spinach leaves and fry for 3 mins to wilt. Remove to a bowl and set aside.
- Warm up the milk and the remaining butter in the saucepan, then halve the baked potatoes and scoop out the flesh with a spoon. Add the potato flesh to the saucepan, leaving about ½ cm of potato in each skin. Mash the saucepan mixture until smooth, stir in 100g of cheese and the spinach mixture. Fold through the salmon strips.
- Increase the heat to 220C. Place the potato skins on a baking tray and stuff with the mash mixture, then scatter with the remaining cheese and bake in the oven for 10 mins. Season with black pepper and serve with green salad.
90 mins
4 serving