- 3 -4 baking potatoes
- 240 g pack skinless and boneless Scottish salmon fillets
- Handful fresh dill
- Juice of ½ a lemon
- 2 tbsp cream cheese
Preheat the oven to 200°C, fan 180°C, gas 6. Prick the potatoes with a fork and then bake for 50 minutes to 1 hour, depending on the size.
Towards the end of cooking, put the salmon in an ovenproof dish and bake in the oven for 10-12 minutes or until just cooked.
Cut the potatoes in half. Hold each half with a clean tea towel or oven glove and scoop out the filling into a bowl.
Finely chop the dill and add to the cooked potato, then add the lemon juice and cream cheese. Flake the cooked salmon into the bowl and gently mix everything together.
Spoon the mixture back into the potato skins and put back into the oven to heat through for 10-15 minutes until warm and just golden on top.