A simple and delicious way to jazz-up an old classic.
Serves 4
4 medium baking potatoes, washed with skin left on
8 slices smoked salmon, chopped
4 Tbsp lite cream cheese or cottage cheese
4 sprigs basil or dill
Preheat oven to 200ºC.
Pierce potatoes with a fork then place in preheated oven directly onto shelf, for 50-60 minutes or until skins are crisp and flesh is tender when pierced with a fork.
Remove from oven, slice almost in half, open out and fill with cream cheese and salmon.
Garnish with basil and dill and serve.